Are you looking to improve your skills in wild game cooking? If you’ve been seeking the best way to prepare Deer Backstrap Recipe you’ve arrived at the right spot. Backstrap deer recipes focus on keeping the dishes easy and delicious, while giving the flavor of the deer to show through.
The tender and juicy piece of meat can be described as beef tenderloin however, it has a distinct and delicious flavor that cannot beat. Today, I’ll take you through an amazing deer backstrap recipe that’ll leave everyone looking for more. If you’re an experienced hunter or are just getting the chance to try backstraps, this guide can make you appear like an expert at the table. Prepare to master the essentials about making the perfect recipes for backstraps of deer!
Ingredients
- between 1 and 2 lbs of backstraps for deer to be trimmed, cleaned and cleaned
- 2 teaspoons olive oil (or butter to add more depth)
- 4 cloves garlic, minced
- 1 teaspoon of fresh rosemary chop (or 1/2 teaspoon of dried rosemary)
- 1 teaspoon of fresh Thyme cut into pieces (or half teaspoon of dried Thyme)
- Salt, pepper and according to your be taste
- 1 tablespoon of balsamic vinegar (optional to give it the added tang)
- 1 tablespoon of soy sauce (optional to increase the umami flavour)
Execution
1-Make the meat The first step is to pat the backstrap of your deer dry using newspaper towels. Dry meat cooks faster and creates that gorgeous crust. Sprinkle both sides with pepper and salt. Allow it to sit on the counter at room temp for around 15 minutes in order to get rid of the chill. This will help cook the dish more uniformly.
2-Heating the Pan in the heavy pan, casting iron if available then heat the olive oil at medium-high until it’s sparkling. It should be hot however, it shouldn’t be smoking.
3-Sear the backstrap Put the backstrap into the pan. Are you hearing the sound of sizzle? It’s it! The sound of scrumptiousness beginning! Cook for about three to four minutes on each edge, based on the how thick. The goal is to have a lovely golden brown crust. Do not move it excessively; allow it to get that gorgeous sear.
4-Blend Flavor Add Flavor: Lower the temperature to medium. Mix chopped garlic, rosemary and thyme into the skillet. Mix them for about a few minutes to release their aroma and avoid burning. If using balsamic or soy sauce, sprinkle it over your meat right to give it a flavor increase.
5-Rest the meat remove the pan’s backstrap and place it on an aide-me-méntaining board for 5-10 minutes. This is vital since it allows the juices to be distributed and make each bite more tender and delicious.
6-Slice and serve Slice backstraps against the grain into medallions of about one-quarter inch in thickness. Place them on a plate or, if you’d prefer it, drizzle some pan juices on top to add flavor.
Tips for the Recipe:
About: Perfect Deer Backstrap Recipes:
- Don’t overcook it The most frequent error in deer backstrap recipes is to overcook it. Venison is best cooked medium to medium. A meat thermometer will read 130degF (54degC) for medium-rare. Be aware that it is going to cook slightly while it sits.
- Let it rest The idea of resting isn’t only a suggestion, it’s essential. Cut into the hot meat right away causes all juices to leak out and leave you with an uncooked dish.
- Utilize fresh herbs When dried herbs are effective well, fresh rosemary, thyme and rosemary can bring the most delicious flavor. They impart a fresh aroma that is perfect for the deep flavor of venison.
- Season with a smile Don’t be afraid when it comes to salt and pepper. These are the basic elements of the flavor in the deer backstrap you make. Try it before serving to adjust the recipe if needed.
- Try out Marinades When you’ve got time marinating your deer backstrap with an olive oil mixture along with garlic, herbs along with a dash of soy sauce for several hours will enhance the flavor to a greater extent.
- Utilize High Heat high heat: High heat is the best option here. This will ensure a fast cook on the exterior and making the insides soft and succulent. The use of a hot pan is crucial for a sear that is restaurant quality.
- Pair it right Serving the deer backstrap with a variety of sides like garlic, roasted veggies, potatoes mashed and a refreshing salad. These traditional dishes balance the flavorful meat perfectly.
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