Deer BACKSTRAP The Easy Way! Venison Recipes

red deer backstrap

🥗Healthier: wild game

💰Cheaper: beef tenderloin

Wild game offers a leaner alternative, while beef is more accessible.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: dried herbs

Dried herbs are more shelf-stable and cost-effective.

Soak the backstrap in ice water with a little bit of salt to help draw out the blood.

Remove the sinew from the backstrap if necessary.

Cut the backstrap into desired thickness, about 1 inch to 0.5 inch thick pieces.

Rub olive oil on both sides of the backstrap pieces.

Season both sides with Montreal steak seasoning, salt, and black pepper.

Prepare the grill with lump charcoal or mesquite wood, allowing it to burn down to coals.

Place the seasoned backstrap pieces on the hot grill.

Sear the backstrap for a short time, cooking it rare to medium-rare, similar to cooking tuna.

Check for doneness; the meat should have a little pink inside.

Remove from the grill and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens