Marinated Venison Backstrap

I love this venison backstrap recipe because the simple marinade adds so much flavor while simultaneously taming that strong venison flavor that often isn't loved by those newer to venison.

After marinating, there are two great ways to cook backstrap: pan-seared and oven finished or grilled. When cooked properly to the right internal temperature, venison backstrap is so tender and juicy. You're going to love it! Make sure you grab your digital meat thermometer!

What is venison backstrap, loin & tenderloin.

Venison backstrap is also known as venison loin and runs the length of the deer's back, along the spine.

However, venison backstrap/loin are not the same cut of meat as venison tenderloin. Venison tenderloin is a cut of meat under the backstrap between the ribs and the rump. It's comparable to beef filet mignon.

Click here to see where each cut of meat comes from on a deer.

Is venison backstrap tough?

Venison backstrap is a very tender cut of meat when cooked properly. Just like a cut of steak, you want to avoid cooking overcooking it. I like to cook my backstrap to medium, resulting in a tender, juicy and flavorful cut of meat.

The marinade also helps to tenderize the backstrap, especially when left in the marinade overnight.

Is venison backstrap gamey?

 Wild game tastes a bit different compared to commercially available meats. It has a strong flavor, which is often referred to as "gamey." It's important to note that "gamey" doesn't refer to spoiled meat. Because deer and other wild game animals are herbivorous creatures that forage for food, their meat will naturally taste different than the meat you're used to buying at the store.

For some, wild game is an acquired taste, and I love sharing recipe tips that tone down those wild game flavors so that even those new to eating venison (or those who don't partially enjoy the strong flavor) can still prepare and enjoy venison.

Why soak deer backstrap in milk?

Freshly harvested venison can often times have a stronger flavor, so if desired, you can soak the backstrap in buttermilk for a couple hours, or overnight, to help remove "gamey" flavor and draw out the blood. The acid in buttermilk also helps to tenderize the meat. Once you remove it from the buttermilk, give it a rinse and pat dry.

If the venison isn't freshly harvested (and it was properly processed), skip the buttermilk soak and simply add the thawed venison to the marinade. Marinating venison will help to remove "gamey" flavor while simultaneously adding lots of great flavor!

Venison Backstrap Marinade

• Olive oil
• Soy sauce
• Lemon juice
• Balsamic vinegar - or you can substitute apple cider vinegar
• Worcestershire
• Garlic
• Black pepper

Let the backstrap marinate for at least 4 hours or ideally overnight, flipping over halfway through to ensure both sides get marinated.

This is a great marinade for venison steaks, as well!

Pro tip! Always account for the fact that the meat will continue to cook once it's removed from the heat source. The residual heat left in the meat will continue to cook the meat and the temperature will continue to rise 5-10 degrees. So, for example, if you want the venison backstrap cooked to medium (135 degrees F.), remove it from the heat source at 130 degrees Fahrenheit and let it rest for 5-10 minutes until it reaches 135 degrees Fahrenheit.

Perfectly seared venison backstrap recipe

My favorite way to sear venison backstrap is in a cast iron skillet. Heat the skillet over medium-high heat, add a big drizzle of olive oil and place the backstrap in the hot pan.

Let the backstrap sear until a nice brown crust forms. If the venison is sticking to the pan, then it hasn't seared long enough - let it continue to sear until it releases. Sear on all sides of the backstrap, including the short ends. To do so, stand the venison up in the pan using tongs.

The best internal temperature for venison backstrap

I highly recommend using a meat thermometer when cooking any meat to ensure you don't overcook it, resulting in dry, tough meat. For venison backstrap, here are the temperatures for degree of doneness:

• Rare: 125 degrees F.
• Medium-rare: 130-135 degrees F.
• Medium: 135-140 degrees F.
• Medium-well: 140-145 degrees F.
• Well: 145-150 degrees F.

I like to cook venison backstrap to around 135 degrees F. It's still pink and juicy in the center, but not raw.

Frequently asked questions

Does deer backstrap have to be cooked all the way?

Just like cooking beef steak, you can cook venison to your desired doneness. It's actually best cooked to medium-rare or medium between 130-140 degrees F. Overcooking venison blackstrap will result in dry, tough meat.

What seasonings go best with venison?

When it comes to venison backstrap or steak, I like to marinade the meat in a salty, savory marinade. It's also great cooked with fresh herbs, such as rosemary, thyme and sage.

What is best to soak deer meat in before cooking?

The acid in buttermilk helps to tame the strong flavor of venison and tenderize a tough cut. You can soak deer meat in buttermilk overnight. When you're ready to cook the meat, rinse and pat dry.

Do you cook venison slow or fast?

How slow or fast you cook venison depends on the cut of meat. Backstrap, tenderloin, and steaks are all tender cuts of meat and should be quickly seared over high heat to get a nice sear on the outside and keep the inside pink, tender and juicy.

Roasts, ribs and shanks are a tougher cut of meat and should be cooked low and slow. Cooking the meat slowly at a low temperature breaks down the connective tissue, tenderizing the meat without drying it out.

What to pair with venison backstrap?

I like to serve venison backstrap with some kind of salad, roasted vegetables, potatoes or pasta.

• Red Skin Mashed Potatoes
• Smoked Mac and Cheese
• Zesty Balsamic Marinated Grilled Vegetables
• Crispy Salt and Vinegar Roasted Potatoes
• Creamy Italian Ranch Pasta Salad
• Tequilaberry Salad
• Cheesy Sharp Cheddar Hashbrown Casserole
• Cheesy Au Gratin Mixed Potatoes
• Best Classic Potato Salad

Why should you let meat rest.

Cooking meat quickly over high heat draws all of the juices to the surface, so when you cut into the meat without letting it rest, all of the juices will run out, leaving you with dry meat.

So, let the cooked venison rest for 5-10 minutes after it's removed from the heat source. This allows the juices to redistribute throughout the meat, resulting in tender, juicy cuts.