Venison Backstrap Recipe Ideas: The Ultimate Wild-Game Guide to Cooking Our Favorite Cut Delicious and easy recipes, plus helpful cooking tips, for one of hunting’s most prized cuts: the backstrap ...

The backstrap of a deer is equivalent to ribeye and filet mignon cuts from cattle. However, venison backstraps are much leaner than beef ribeye. It is a coveted cut of meat best served medium rare ...

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and melt-in-your-mouth tender. It's easy, delicious, and pretty much foolproof. ...

Allow to rest uncovered for 10 minutes before eating. 2) Venison Backstrap I believe that a backstrap should be kept whole—never cut into medallions or, God forbid, butterflied medallions.

Final Thoughts on How to Cook Venison For so many deer hunters, the delicious meals that come after a successful fall season constitute much of their “why.” Learning how to cook venison properly takes ...

BACKSTRAP WITH CHAMPAGNE RASPBERRY SAUCE New Year’s Eve is a perfect night for eating gourmet and retelling the stories from the year that made the meal possible. Pro tip: Ample champagne for ...

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry.

There are still months of deer jerky, venison burgers, grilled backstrap and tenderloin and any other venison dish you could dream up. There’s even a venison whiskey you can buy.

Venison is nothing like the pale, watery cuts you pick up at the local supermarket, all studded with fat and sealed up in their bloodless Styrofoam tombs. With deer, the flesh is a rich burgundy ...

For example, if you like your sirloin roast done to medium-well, reduce a backstrap roast to medium. If you like a one-inch thick filet at medium-rare, cook a venison filet to rare.

Sauté medallions for some venison fajitas, for example, or marinate and skewer backstrap for kebabs. If you've bagged an older, tougher buck, thinly slice and dehydrate strips of round for ...