Deer backstrap is one of the most popular cuts of meat from deer and for good reason. Backstrap is a long cylindrical cut of meat that runs along either side of the deer’s spine and is full of flavor. When cooked properly backstrap is tender and juicy making it a favorite among hunters and meat lovers alike.
There are a few different ways to cook deer backstrap but one of the easiest and most popular methods is to cook it on the stove. This method is quick and easy and produces delicious results.
To cook deer backstrap on the stove you will need:
-1 pound of deer backstrap trimmed and cut into 1-inch thick slices
-1 tablespoon of cooking oil
-1 teaspoon of salt
-1/2 teaspoon of black pepper
-1/4 cup of flour
-1/2 cup of water
-1/4 cup of your favorite BBQ sauce
Directions:
1. Heat a large skillet over medium-high heat.
2. Add the oil to the pan and swirl to coat.
3. Sprinkle the backstrap slices with salt and pepper then dredge in the flour until evenly coated.
4. Add the backstrap slices to the pan and cook for 2-3 minutes per side or until evenly browned.
5. Add the water and BBQ sauce to the pan and stir to combine.
6. Reduce the heat to low and cook for an additional 5 minutes or until the backstrap is cooked through.
7. Serve immediately with your favorite sides. Enjoy!
How do you cook deer backstrap on the stove?
Season the deer backstrap with your favorite spices.
Preheat a large skillet on medium-high heat and cook the deer backstrap for 3-4 minutes per side or until slightly pink in the center.
Remove from the skillet and let rest for 5 minutes.
Enjoy!
What is the best way to cook deer backstrap?
Although there are many ways to cook deer backstrap many people believe that the best way is to cook it on the stove.
This ensures that the deer backstrap is cooked evenly and remains juicy.
What spices should I use to season my deer backstrap?
This is completely up to you! Some popular seasonings for deer backstrap include salt pepper garlic onion powder and paprika.
How long should I cook my deer backstrap for?
For a medium-rare steak cook the deer backstrap for 3-4 minutes per side.
If you prefer your steak to be more well-done cook it for 5-6 minutes per side.
What is the internal temperature of a medium-rare deer backstrap?
The internal temperature of a medium-rare deer backstrap should be 145 degrees Fahrenheit.
Should I let my deer backstrap rest before cutting into it?
Yes it is important to let your deer backstrap rest for 5 minutes before cutting into it.
This allows the juices to redistribute throughout the steak resulting in a juicier more flavorful steak.
What kind of pan should I use to cook my deer backstrap?
A large skillet is ideal for cooking deer backstrap.
What is the best kind of meat to use for deer backstrap?
The best kind of meat to use for deer backstrap is loin or tenderloin.
How can I tell when my deer backstrap is done cooking?
Use a meat thermometer to check the internal temperature of the deer backstrap.
It should be 145 degrees Fahrenheit for a medium-rare steak.
What should I do with my deer backstrap if it is overcooked?
If your deer backstrap is overcooked there is not much you can do to salvage it.
However you can try slicing it thin and serving it with a flavorful sauce or gravy.
How can I avoid overcooking my deer backstrap?
Use a meat thermometer to check the internal temperature of the deer backstrap.
It should be 145 degrees Fahrenheit for a medium-rare steak.
What is the difference between loin and tenderloin?
Loin is a large cut of meat that runs along the back of the animal while tenderloin is a smaller more tender cut of meat that is located near the ribs.
Where can I buy deer meat?
You can typically find deer meat at specialty butcher shops or online.
How should I store deer meat?
Deer meat should be stored in the refrigerator or freezer.
How long does deer meatlast?
Deer meat will last in the refrigerator for 3-5 days or in the freezer for 6-12 months.
