![]() In general, the best way to prepare deer backstrap is often the simplest. Everything else-seasonings, sauces, sides, etc.-change freely, but the basic formula is almost always the same. For me, that means thick, perfectly seared and rested loins cooked to rare or medium-rare and sliced against the grain. That being said, a backstrap is something special to be cooked and eaten with care. If your favorite way to enjoy venison is chicken-fried backstrap or teriyaki stir fry, we won’t begrudge you. Of course, cooking is about more than doing things “perfectly.” Certain meals represent memories of people and places, and this is not a story about trash-talking your granny’s beloved recipe. Venison Backstrap Recipes Should be Simple Dry rubs build the flavor profile of your dish and provide structure to the exterior crust. The following are a few of the best practices to get the most out of nature’s finest protein. Having both spent time in kitchens over the years, professional and otherwise, we’ve developed a few opinions of our own. Typically, the topic of conversation strays to venison backstrap recipes-how to prepare and cook those amazingly wonderful lengths of deer meat that lie along the outside of the backbone next to the hide.įrom a culinary perspective, there are certain principles that professional cooks tend to agree upon when it comes to preparing a piece of meat such as a backstrap. My friend is a sous chef from Ithaca, NY, and we try to get together a couple times a month to cook wild game. Cosmo Genova SHAREĪfter a big meal and a few drinks, my buddy and I recently got to talking about all the ways people mess up their game meat. A perfectly cooked venison backstrap with a dried cherry reduction, arugula salad, and a fried egg. Drizzle with the red wine sauce and top with a sprig of rosemary.The final product. To serve, slice the venison loin on the diagonal. Stir in the reserved finely chopped rosemary at the end. (You can keep any beurre manie you don't use covered in the fridge for a week or so.) Add another small piece or two, stirring as you go, until the sauce has the desired drizzling consistency. ![]() This will be used to thicken the sauce.Īdd a teaspoon or two of the beurre manie to the red wine and stir into the sauce until it thickens. Make a beurre manie by mixing together the softened butter and the flour in a bowl. Add a pinch of salt and a bit of freshly ground black pepper. Cook over a high heat for a minute or two, then reduce the heat. The wine will lift off the browned bits, which will help to flavour the sauce. ![]() Heat the pan on the hob and, when hot, add the red wine to deglaze. Wipe the frying pan that the venison was seared in clean of large bits of rosemary or pepper, but don't remove the cooked, browned bits. Remove from the oven and allow to rest for ten minutes. Place the seared venison into a roasting tin and place in the preheated oven for about 10-12 minutes for rare meat, a bit longer for medium-rare or medium. Turn over to sear the other side, then sear the ends. ![]() Add the venison, fat-side down, and sear for a couple of minutes. Heat a large, heavy-based frying pan until hot. The top should be only lightly covered in the pepper and rosemary mixture. Rub the loin with the vegetable oil and roll the loin (including the ends) in the rosemary and pepper mixture to lightly coat. ![]() Sprinkle the black pepper, rosemary, and salt onto a clean chopping board, reserving a teaspoon of the chopped rosemary for the sauce. For the venison, trim any sinewy bits from the venison loin and lightly score the skin with a sharp knife. ![]()
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