The 8-Best Deer Backstrap Recipe(s)- Taking deliciousness to a new level!

The 8-Best Deer Backstrap Recipe(s)! Have you ever killed a Deer and not know the best ways to cook it? I am right there with you, for many years I have been killing deer and not taking advantage of the Backstraps! In this article you will find the 8-Best Deer Backstrap Recipe! These are included with the ingredients and step-by-step instructions on how to cook it!

Due to the fact that we don’t have any of our personal Recipes, we will be using some of the best Recipes that you can find overall on the internet! These are some of the best meals that you will ever make, so I would highly recommend reading all of these and cooking some deer backstops with at least one method!

Here are The 8-Best Deer Backstrap Recipe!

#1- Venison and Marinade:

Ingredients:

  • 2 lb. venison loin (backstrap), cleaned of all sinew and cut in two even chunks
  • 2 Tbsp. extra virgin olive oil
  • one- sprig fresh thyme
  • 1 Tbsp. coarse cracked black pepper
  • 1 Tbsp. grapeseed or canola oil
  • 1⁄4 cup red wine
  • 1 tsp. red wine vinegar
  • 1⁄4 cup beef or chicken stock
  • 2 tsp. butter Salt and pepper, to taste

Roasted Pears:

  • 2-ripe red Anjou pears (or other firm ripe pear)
  • 2 tsp. grapeseed or canola oil
  • 2 tsp. sugar 1 sprig rosemary (roughly 2 tsp. fresh rosemary leaves)
  • Salt and pepper, to taste
  • Pickled Golden Raisins*:
  • 2 Tbsp. mustard seed
  • 1⁄2 cup white wine vinegar
  • 1⁄4 cup water
  • 1⁄4 cup maple syrup
  • 1⁄2 cup golden raisins

Steps:

Venison:

1. Marinate venison in olive oil, thyme, and black pepper for 2 hours to overnight.

2. Preheat oven to 350 degrees. Heat a heavy-bottom sauté pan over high heat until smoking hot. Add grapeseed oil and sear venison on all sides until brown.

3. Flip meat over and place pan in oven. Cook until internal temperature reaches 135 degrees, about 6 to 10 minutes. Move venison to a plate, and tent with foil.

4. In the same pan, add red wine and red wine vinegar. Reduce over high heat until thick and syrupy. Then add stock to pan and reduce until syrupy. Add butter to pan and whisk to combine. Taste and adjust seasoning with salt and pepper.

Pears:

1. Preheat oven to 375 degrees. Core pears and cut into eighths. Toss them in a bowl with oil and sugar to coat.

2. Toast rosemary sprig in a dry sauté pan over medium heat until you hear a popping sound, being careful not to burn the leaves.

3. Add rosemary, salt, and pepper to pears and toss briefly. Transfer to an ovenproof pan and bake for 25 to 35 minutes, until tender and golden.

Raisins:

1. Place mustard seeds in a dry skillet over medium heat until they start to pop. Remove from heat. Let mustard seeds cool in the pan, shaking gently every minute or so, until toasted and fragrant.

2. In a small sauté pan, combine vinegar, water, syrup, and toasted mustard seeds. Bring to a boil, stirring to prevent burning.

3. Put raisins in a heatproof container and pour vinegar mixture over top. Let cool, then cover and refrigerate.

Serving Tip: Cut venison on an angle and place on plate. Arrange pears alongside. Drizzle raisins and their sauce over all.

This is Paul Kahams recipe from Field & Stream!

#2- Deep Fired BBQ Venison and cheese Pockets:

Ingredients:

  • 2 pounds ground venison
  • 8 ounces colby-jack cheese
  • cut into small cubes
  • 5 green onions
  • diced
  • 2 tablespoons soy sauce
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/2 cup barbecue sauce
  • 1 package egg roll wrappers
  • egg wash for sealing pockets (one egg beaten with an equal amount of water)

Dipping sauce:

  • 1/3-cup soy sauce
  • 1/3 cup teriyaki sauce
  • 1/3 cup barbecue sauce
  • 2 rounded tablespoons peanut butter
  • 3 green onions diced
  • 2 tablespoons honey
  • 1/2 teaspoon garlic minced

Steps:

1. Brown the ground venison over medium-high heat. When nearly browned, add the soy sauce, green onions, garlic and ginger. Continue cooking until the meat is well browned. Remove from heat and stir in the barbecue sauce.

2. Warm the egg roll wrappers under a damp paper towel in the microwave for 20 seconds. Spread a wrapper on your work surface, then add a tablespoon of the meat mixture to the center. Nestle a cube of cheese into the center of the meat. Fold in one corner of the wrapper over the meat. Dab it with a bit of egg wash and fold in the opposite corner, pressing the two together to seal. Repeat with remaining two corners.

3. Heat two to three inches of vegetable or peanut oil in a heavy pan until it reaches 325 to 350 degrees. Gently drop the pockets into the oil, one at a time, until you have four to five in the pot. Cook for 60 seconds, then flip the pocket and fry for an additional 60 seconds or until the wrapper is crisp and golden brown.

–Remove the pockets from the hot oil and move to a paper-lined pan or platter while you cook the next batch.

4. For the sauce, heat all ingredients in a small saucepan over medium heat. Stir well until the peanut butter has melted and the sauce is fully blended.

Serve the pockets while they are still hot.

This is Realtree outdoors Recipe! 

#3- Michaela’s Venison Slow Cooker Sloppy Joes:

Ingredients:

  • 1 ½ to 2 pounds ground venison
  • 1 yellow onion finely diced
  • 2 cups of your favorite BBQ sauce
  • ½ cup brown sugar
  • 1 cup tomato ketchup
  • 1 cup water
  • 4 tablespoons apple cider vinegar
  • 4 tablespoons yellow mustard

Steps:

1. Brown the ground venison in a skillet with the onions. Once the onions are soft and the venison has browned, transfer the mixture to a slow cooker. Add the remaining ingredients and stir to incorporate everything. Turn the slow cooker to low and simmer for up to eight hours.

This is Michaelas Venison Slow cooker Sloppy Joe Recipe!

#4- Backstrap recipe:

Ingredients:

  • Garlic Powder
  • Onion Powder
  • Garlic Salt
  • Onion Salt
  • Lawry’s Seasoned Salt
  • Crushed Black Pepper
  • Jack Stack Barbecue All Purpose KC Barbecue Rub (or other desired steak rub)
  • McCormick Grill Mates Steak Rub
  • Olive Oil

Steps:

1. Placed the thawed backstrap on a ceramic dish and season with garlic and onion powder on both sides (just a light dusting). Then season lightly with each of the other ingredients in the list above, again on both sides. It is important to not overapply the salt seasonings. The saying “less is more” applies to this. Don’t be concerned about the blood as it thaws. You want to leave the blood on the plate as it helps add to the flavor and should always be used when seasoning. 

2. Cover with plastic wrap and let the backstrap come to room temperature. Preheat your grill to 450-475 degrees. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. 

3. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. For maximum flavor and tenderness, cook to medium rare or on the rare side. Place on a warm platter and immediately cover with tin foil to rest on the counter with a towel on top for 10 to 15 minutes. Cut and serve in half-inch slices.

This is QDMA Backstrap Recipe!

#5- Fired Venison Backstrap:

Ingredients:

  • two venison (backstrap, cut into 1/4 inch thick slices)
  • 2 cups milk
  • 2 tablespoons hot pepper sauce
  • two eggs
  • 1/2 cup milk
  • 3 cups all-purpose flour
  • 2 tablespoons salt
  • 1 tablespoon ground black pepper
  • 3 cups vegetable oil (for frying)

Steps:

  1. Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
  2. Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
  3. Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

This Recipe Is from Yummly.com!

#6- Rosemary Garlic Crusted Venison Backstrap:

Ingredients:

  • 1/2 venison (Backstrap, can sub beef or pork tenderloin)
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 4 garlic cloves (finely minced)
  • 8 rosemary sprigs
  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 1 cup beef stock
  • salt
  • pepper

For the Backstrap

  • 1/2 Venison Backstrap (can sub beef or pork tenderloin)
  • 2 Tsp Coarse Salt
  • 1 Tsp Black Pepper
  • 4 Garlic Cloves, finely minced
  • 6-8 Rosemary Sprigs
  • 1 Tbsp Olive Oil

For the Pan Sauce

  • 1/2 Medium Onion, chopped
  • 1 Cup Beef Stock
  • Salt and Pepper, to taste

Steps:

1.Pull the venison from the refrigerator and allow to site at room temperature for half an hour. Cut the backstrap in half if using a smaller pan. Combine the salt, pepper, and garlic in a small bowl then rub into the surface of the backstrap. Lay the rosemary sprigs on top of the meat then use 8 strands of cooking twine and tie it together.

2. Preheat the oven to 425. Heat an oven proof skillet over medium-high heat and add the olive oil. Gently lay the backstrap in the pan and sear on one side for 2-3 minutes. Flip the meat over and place the pan in the oven for 12-15 minutes. Use a meat thermometer to check the temperature. For rare, remove the pan when the meat has reached an internal temperature of 120 degrees. For medium rare, remove at 130. If using pork, remove when the internal temperature is 140.

3. Place the backstrap on a cutting board and allow to rest with a piece of foil over the top for 5 minutes. Meanwhile, place the pan with the drippings back on the stove top over medium heat. Sauté the onions until translucent then add the stock. Use a wooden spoon to lift and incorporate the pan drippings into the sauce. Pour the sauce through a mesh strainer to remove the onion and other solid pieces.

Slice the meat and serve warm with the pan sauce.

This Is a recipe found on Yummly!

#7- VENISON WITH CUMBERLAND SAUCE:

Ingredients:

  • VENISON
  • 1 to 1/2 pounds venison backstrap, in one piece
  • Salt
  • 3 tablespoons unsalted butter, duck fat or cooking oil
  • CUMBERLAND SAUCE
  • 1 shallot, minced
  • 1/2 cup Port wine
  • 1/4 cup Demi-glace, or 1 cup regular stock
  • A pinch of salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne
  • Zest of a lemon and an orange
  • 1/4 cup Red currant jelly
  • Freshly ground black pepper

Steps:

  1. Take the venison out of the fridge and salt it well. Let it rest at room temperature for 30 minutes.
  2. Melt the butter in a saute pan large enough to hold the venison backstrap over medium-high heat. When it’s hot, turn the heat down to medium and brown the venison on all sides. Use the finger test for doneness to cook the meat to the level you want. I prefer medium-rare. Remember it will continue to cook as it rests, so take it out a little before it reaches the doneness you want. Move the meat to a cutting board, tent loosely with foil and let it rest while you make the sauce.
  3. When your meat has come out of the pan, make sure there is at least 1 tablespoon of butter or oil in it. If not, add more. Saute the shallot over medium-high heat for 90 seconds, just until it softens. Don’t let it burn.
  4. Add the Port wine and use a wooden spoon to scrape up any browned bits stuck to the pan. Let this boil furiously until it is reduced by half. Add the demi-glace (or stock), the salt, citrus zest, mustard and cayenne and let this boil for a minute or two. Stir in the red currant jelly and the black pepper. Let all this boil down until it is thick, but still pourable. You can strain it if you want a more refined sauce.
  5. Slice the venison into medallions. Pour any juices that have come out of the meat into the sauce and stir to combine. Serve with the sauce either over the meat or alongside.

This Recipe can be found on Yummly!

#8- GRILLED VENISON BACKSTRAP:

Ingredients:

  • Venison Backstrap
  • Salt
  • Pepper

Steps:

  1. Remove backstrap from deer.
  2. Fire up grill.
  3. Add salt and pepper to backstrap.
  4. Grill (while butchering rest of deer) on high heat for 5-7 minutes per side or until internal temp. reaches 140°(med-rare).
  5. Remove from grill, cover with foil, and let rest for 7 minutes.

This recipe was made by Legendary Whitetails!

Thank you for reading our post! Now that you have had the opportunity to read through some of these recipes, you can comment below your overall favorite recipe! If you have any questions also leave them down in the comments and we will get back to you almost instantly!

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