how to cut backstrap for frying

This can help balance out the flavors if youre unsure of how the meat tastes or if it comes from an older deer that might have a slightly stronger flavor (which isnt necessarily bad but not everyone likes!). So when youre ready to cook it, you can thaw it out much faster and it will already be cut for frying. 0:00 / 10:14 Fried Pork Tenderloin - Southern Cooking - Fried Crisp in Iron Skillet Collard Valley Cooks 494K subscribers 537 43K views 4 years ago Ever wondered how to make your fried. My friend is a sous chef from Ithaca, NY, and we try to get together a couple times a month to cook wild game. I came up with this method of tenderizing pretty much any cut that I don't slow cook or grind. Im so glad that you like it, and the family loves it too! Its tender and juicy, making it great for grilling or sauteeing, but the very best way to cook it might be by baking! Another sign to watch out for is whether or not the juices of your venison start running clear this typically means that it is fully cooked through. Salt and pepper to taste salt will probably be needed but as always, youll have to test it yourself because every cut of meat is different and some might not need any additional salt. The cookies is used to store the user consent for the cookies in the category "Necessary". Heres how not to mess it up, By When cooking a backstrap, and venison in general, I like to use earthy herbs and spices like juniper, rosemary, cumin, cinnamon, clove, and nutmeg. Cook the deer backstrap for 3 to 4 minutes per side, or until its browned and cooked through. This is helpful because they help absorb any excess moisture from the meat if you dont have paper towels on hand, simply place the piece of deer into a large plastic bag and seal it before putting it in the fridge for about 30 minutes to an hour. Period. In terms of flavor, the Canada goose, Another comfort food favorite to enjoy. There are two parts of the backstrap. Just use about tsp of the dried version in place of the 1/2 cup of fresh basil. Even if you have the very best chef's knife and that knife is carefully sharpened and honed after each use, chicken can still be a bit slippery to slice. 4. Melt a pad or two of butter in the pan, and spoon the butter over the meat, basting it. Wipe out any burned oil or spices from the pan with a paper towel. If the venison is recently taken, you may help eliminate the gamey flavor and draw out the blood by soaking the backstrap in buttermilk for a few hours or overnight. Youll never want to cook deer meat any other way when you find out how to make this venison backstrap recipe! But how exactly should you go about preparing this versatile and delicious cut of venison? You can serve it with white rice, Korean spinach salad, Korean cucumber salad, shredded carrots, radishes, fresh scallion, Sriracha, and/or Gojuchang. How to Cook Steak - Martha Stewart 2 Tbsp. 1 tsp black pepper Lower the heat. Your email address will not be published. How to Cook the Best Venison Backstrap Recipes | Field & Stream Admittedly, this is pretty much a chefy recipe for steak and eggs, but its also a blueprint. Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C). 4 Tbsp. Just $1 per month , For many hunters, a backstrap, or loin, is the finest cut of meat of all. I actually enjoy tenderloin way more than the backstrap. Place in refrigerator for several hours or overnight, turning once or twice during marination. Serve immediately with your favorite dipping sauce. 20 grams fat Turning halfway through, marinate for a minimum of 4 hours and a maximum of 24 hours. Both methods work well to infuse flavor and slow down the cooking process giving you complete control of the backstraps temperature. *Note* -Lowrys seasoning can be used in place of other seasonings. Beef Tenderloin & Vegetable Stir Fry | Dude That Cookz Place steaks and their marinades in a zip-top storage bag and press out the air; this is the best way to ensure the marinade is fully spread across the whole cut of meat. We like to serve fried potatoes, greens or wilted lettuce, & pretty much any other sides you like. When preparing deer backstrap for cooking, there are two main steps that you need to focus on: trimming and marinating. Repeat the sear on all sides, and even the ends if you can. If your venison is a light-brown color and fully cooked through, then you can remove it from the heat and serve it immediately. A perfectly cooked venison backstrap with a dried cherry reduction, arugula salad, and a fried egg. Deer backstrap is an extremely nutrient rich food and a great source of lean protein, iron, B vitamins, and minerals. I absolutely adore fried deer meat. But opting out of some of these cookies may affect your browsing experience. You can use water instead of an egg wash and it'll be just as crispy and delicious. Basically, if the meat is still soft, its raw to rare; if it starts to bounce back when squeezed, its med-rare to medium; and if its firm to the touch, its medium to well. Cut into 0.75 - 1 cm / 1/4 - 1/3" thick slices. A split-second loss of attention might spell doom for a small cutlet, but a larger filet wont be as delicate. If you are unsure about how well-done your deer backstrap should be, simply cut into one piece with a knife or fork and take a peek at its interior. Cooking Time: 10 Minutes When the deer backstrap is finished cooking, pour the marinade over it and serve. Deer Backstrap Roast Recipe: Rosemary, sage, thyme, salt & pepper This easy roast recipe will work great if youre cooking deer backstrap in the oven. How to Tenderize Venison - Venison Thursday (Fast & Easy). How to Marinate. But both are equally tasty when fried. Some also soak in milk instead of water and believe that it helps keep it tender and juicy. In general, deer backstrap will take about 10 minutes to cook in a skillet over medium-high heat. Creating a recipe for out-of-this-world venison that doesnt taste gamey is straightforward. Unlike most cooking techniques, frying is done over a very low heat. The teriyaki glaze in my guide works great for flavor without over-complicating things! This week, hes sharing a favorite family venison recipe, with a little, Follow Jack Hennessy for all things cooking, family, and hunting at@WildGameJackon Instagram and@BraisingTheWild. Typically, the topic of conversation strays to venison backstrap recipeshow to prepare and cook those amazingly wonderful lengths of deer meat that lie along the outside of the backbone next to the hide. Venison Backstrap Recipe - Brining, Best Way to Cook & Temperatures If youre a fan of game meat, be sure to check my Venison Burger and Elk Burger recipe, this Elk burger is one of the most popular recipes on this website. Having both spent time in kitchens over the years, professional and otherwise, weve developed a few opinions of our own. Deer Backstrap Fajitas: Start by marinating your deer backstrap overnight in a mixture of olive oil, lime juice, and spices like cumin and chili powder. These cookies will be stored in your browser only with your consent. Place it on a clean platter and give it time to warm up. This is because cooking attracts all of the liquids to the surface of the flesh. balsamic vinegar (this is for drizzling and not for cooking). How To Fry Deer Backstrap - Mary Catherine blog Step 3. A recipe for Deer Backstrap with Garlic, Tomato, Basil and Balsamic. Enjoy. 1 deer backstrap, cut into two equal pieces, 1 pint grape tomatoes, halved lengthwise or quartered if larger size tomatoes are used (depending on preference). venison backstrap meat Start by cutting a sizable portion of the elk backstrap and placing it on a plate. Jump to Recipe Print Recipe Easy pork tenderloin stir fry recipe, cooked in a flavorful 5-ingredients Asian sauce. Step 4: Place your baking sheet in the preheated oven and cook your deer backstrap for 15-20 minutes per pound. That being said, the crusty line cook in me would rather stick to what I know. One is the intervertebral disc and the other is the vertebrae. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil. Stir to coat, then cover and marinate for 1 hour. Of course, cooking is about more than doing things perfectly. Certain meals represent memories of people and places, and this is not a story about trash-talking your grannys beloved recipe. My dad (the king of frying deer meat), swears that the key to creating the BEST fried deer meat, depends on how its sliced. In her free time, Mary Catherine enjoys spending time with her friends and family, cooking, and practicing yoga. This makes the meat naturally seasoned and provides space for more ingredients to be added. My recipe for, The RUT a unanimous term that sparks excitement, anxiety, and giddiness amongst the deer hunting community. Ive been cooking professionally for about 10 years now, and Ive loved every minute of it! Rating: 3.8/5 I have been cooking it this way for nearly 30 + years everyone loves it. I am passionate about helping people to live happier lives, and I believe that my blog can help to do this. With careful storage and proper cooking techniques, however, you will be able to enjoy delicious and tender deer backstrap for days to come!. Now gently squeeze your thumb to your pointer finger and feel the pad again. This ensures that each person gets a nice tender and juicy piece of meat. Required fields are marked *. The total cooking time will vary based on how rare or well-done you like your meat. These preparations have their place and can be done well, but they arent usually my first choice. 6. It does not store any personal data. Hi, I'm Jessica! A:Nope! Thanks for coming by! How to Pan Fry Venison Backstrap - Wild Game Meat Recipes Are you looking for a delicious way to prepare deer backstrap? Any pan will work for searing, with the only caveat being if you plan to make a sauce in the same pan after searing, youll want to use something like stainless steel and avoid cast iron because acids in the sauce can pull out odd flavors from the cast irons seasoning. Plus, for a really tough deer, you can even take your knife and gently tap each piece after you cut it, to tenderize it. Preheat the skillet over medium-high heat. 1. Step 1: Pre-heat your air fryer to 400 degrees Fahrenheit for 5 minutes. I hope you have a good appetite because I cook it fast and fresh here at Cooking Frog. It was so tender and was not dry. If you use a lesser cut of meat and tenderize it with a mallet, it gives more surface area for the breading to stick to, as well. Season with salt and pepper to taste. Once the bacon has been cooked, cut it into strips. Or maybe its winter and cold outside? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Your email address will not be published. We dont use buttermilk for this deer meat recipe. Step 3: Place the venison backstrap-containing oven-safe pan in the preheated oven. When a pan isnt hot enough, it not only fails to sear, but the meat sticks to the pan and any crust layer that did form tears away. How to Cook Venison Backstrap (3 Ways - Cooking Frog With a little bit of preparation, you can create a meal that your family will love. Step 2: Cut your venison into bite-size pieces, and dont overcrowd your air-fryer. Heres how to do it. All Right Reserved. The backstrap is tender and juicy, and the fried coating adds a crispy and flavorful crust. Most meats benefit from a rest period before being sliced and eaten but it is crucial when it comes to deer backstrap because of its high moisture content. If you dont have access to a grill or oven, it is still possible to cook deer backstrap in a variety of ways on your stovetop. Stainless steel and other quality non-coated pans can handle the oven and work great for pan sauces because any drippings from the meat or crusty bits from the searing process can be deglazed and scraped off to form the base for your sauce. Swartzsdeli.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn fees by linking to Amazon.com and affiliated sites, as well as toother websites that may be affiliated with Amazon Service LLC Associates Program. So pick up some extra venison next time youre at the butcher and get cooking today! Be sure to let your deer rest for at least 10 minutes before serving it to give the juices a chance to redistribute throughout the meat. In a bowl, mix together water and 2 tablespoon salt. Mary Catherine White is a 29-year-old nutritionist who specializes in helping people eat healthier and feel better. Then, slice the meat into thin strips and cook it in a hot pan or on a grill until slightly charred. My sister -n-law soaks the meat in the marinade overnight. This will ensure that the meat is both flavorful and cooked through. The 8-Best Deer Backstrap Recipe(s)- Taking deliciousness to a new The lower the heat, the more gentle and uniform the cooking process. Cook for 6-7 minutes. Rich flavors like coffee, brown sugar, smoked paprika, etc., also work well. Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. ), Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating, Flip deer meat after a few minutes when the underside is golden-brown. A: Yes! This can range from slightly pink on the inside (more rare) to light brown and firm on the outside (firmly cooked). I started a blog with my friends a few years ago as a way to share our knowledge with others. However even if you dont mind the deer meat flavor, frying it is still one of the most popular recipes because of how delicious it really is! Youll want to cut it as close to the bone as possible. You want to keep a backstrap as dry as possible throughout the cooking process to ensure a better crust, juicier inside, and more consistent doneness. It will still taste delicious! If so, we used to drain the salt water and then pat dry the deer meat and then bread it. So grilling, or following my beef steak recipe may be a good option here: https://fantabulosity.com/easy-steak-recipe-pan-seared-in-the-oven/ I hope that helps!! Whether youre grilling or pan searing youll want to account for the residual heat left in the meat (and pan) once you stop cooking. If you are looking for easy pork tenderloin recipes, look no further! The second is adjusting the cooking time. Now press on and squeeze a backstrap while cooking and compare that feeling to how the pad on your hand feels. I believe you can have simplicity in life, and still feel fabulous. Learn how your comment data is processed. I believe thats how my sister cooks hers too! Shake off excess flour. Step 2: For medium-rare to medium, grill the backstrap on each side for 6 to 8 minutes or until a meat thermometer registers 130 to 135 degrees Fahrenheit. I have to agree its the best way to cook deer! That is so good to know! I usually pair it with some type of taters and some steamed-buttery veggies. Known for its delicate flavor and tender texture, deer backstrap is a prized cut of meat. Allow the backstrap to marinade for a minimum of four hours and ideally up to twenty-four hours, turning it over halfway through to ensure that both sides are covered. Finally, you can grill deer backstrap. oil for frying Stick and probe thermometers are handy tools, but with some experience, you can learn to intuit doneness by hand. 2 cups white flour At this point you can add herbs and . How do you fry a backstrap in an Airfryer? - Remodel or Move This is the way i do mine it is so much better this way ps is this the Karen i know?this is Roger in Tx Geralds Brother. However, if you are looking for something simpler and more hands off, then simply follow these general cooking times as a guideline when firing up your stovetop or grill! Preheat the oven to 350 degrees Fahrenheit and place the deer backstrap in an oven-safe dish. I soaked mine in buttermilk also. Heat up a large skillet over . Im Brian Danny Max, a chef and a writer at cookingtom.com. However, recently we drained the deer meat, and did not pat try before breading! Although, the right marinade can actually help form an amazing crust if you can keep your pan hot enough to evaporate the moisture. Im going to try and get a video tutorial of him slicing the deer meat the next time an opportunity arises! You can also bake deer backstrap in the oven. But if you want to nail your temps like a pro, youll need to learn to gauge doneness without cutting holes in your meat. 3. To preserve the delicate texture of tenderloin, it should be cooked quickly, on a high heat. Thank you so much for taking the time to leave a comment and a review! Deer Backstrap Stir-Fry: Cut your deer backstrap into thin slices and add them to a hot wok or skillet along with some onion and garlic. I love deer meat as well (fried Back strap) but I do mine a little different. This cookie is set by GDPR Cookie Consent plugin. Before slicing, allow it to rest for 5 to 10 minutes. And not all deer meat tastes the same. Whether youre looking for something special to serve on a weekly dinner rotation, or just want a unique way to spice up your next holiday meal, this venison recipe is sure to become one of your go-to favorites! I dont find venison backstrap to be that gamey. In order to get a nice crispy crust on your deer backstrap, it is important to cook it over medium-high heat. With plenty of Rut Predictions out there, Deer dont have smartphones with weather apps to forecast whats to come, but they sure do sense it, and their, With whitetail season coming to a close, hopefully youve had a bit of luck out there. Drain the majority of oil/butter and return the searing pan to the stove on medium-high heat. never any leftovers. The cookie is used to store the user consent for the cookies in the category "Analytics". Instead, youll want to cut off the backstrap before frying it to remove the shrinkage. Thats all there is to it! It's a bit luxurious for stir-fry, but go for it if you want to splurge. This is the best way to make deer, tender and full of flavor. 3. Did yall use the water as well with the sale sauce. Backstrap cooking or frying is a French technique of cooking a whole fish, cut into pieces, by searing it on the skin side, then cooking the fish whole on the skin side, and finally removing the skin. Similar to this steak marinade, which uses the same ingredients, this marinade for wild game is also fantastic for beef. How to Cook Deer Backstrap in Oven & Stove (Tips & Guides) Deer backstrap shouldnt be cooked too long or at too high a temperature or it can quickly become dried out. (-) Information is not currently available for this nutrient. For the air fryer version of the venison backstrap, you want to cut your backstrap into steak bites before frying. Backstrap cooking or frying is a French technique of cooking a whole fish, cut into pieces, by searing it on the skin side, then cooking the fish whole on the skin side, and finally removing the skin. I also tend to incorporate a fat component to a lean venison dish, whether thats in the form of oil, butter, bacon grease, or otherwise, and I like to use acids like citrus, whole grain mustard, or apple cider vinegar for a little bite to cut through the fat and richness. There are a variety of ways to cook deer backstrap. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. The cookie is used to store the user consent for the cookies in the category "Other. Heat oil or butter in a frying pan over medium-high heat, and cook the backstrap for 3-5 minutes per side, or until it is cooked through. 1. This will help prevent your venison from getting overly wet and soggy as it sits. Pat the meat dry before heating it-wet meat doesn't sear. Step 6: Enjoy your delicious and healthy deer backstrap with the rest of your meal!

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