Food and Drinks

Mastering the Art of Cooking Venison Backstrap: A Delectable Recipe

Venison backstrap, often referred to as the “filet mignon” of the deer, is a prized cut known for its tenderness and rich flavor. Whether you’re a seasoned hunter or appreciate high-quality, lean meat, mastering the art of cooking venison backstrap is sure to elevate your culinary skills. In this article, we’ll explore the nuances of preparing this delectable cut of meat and provide you with an irresistible recipe to showcase its natural flavors.

Understanding Venison Backstrap

Venison backstrap is obtained from the loin of the deer, running along the spine. This cut is exceptionally tender due to the fact that it’s a muscle that sees minimal use, resulting in a lean and succulent texture. Its flavor profile is often described as slightly sweet and nutty, with a hint of gaminess that adds character to the meat.

Selecting Quality Venison

When selecting venison backstrap, it’s crucial to choose meat that is fresh and of high quality. If you’re a hunter, ensure that the deer is properly field-dressed and that the backstrap is free from any signs of spoilage or discoloration. Alternatively, if you’re purchasing venison from a butcher or specialty market, look for deep red cuts with a fine grain and minimal fat.

Preparation Tips

Before cooking venison backstrap, it’s essential to prepare the meat properly to enhance its flavor and tenderness. Here are some tips to ensure optimal results:

  1. Trimming: Remove any excess fat or silver skin from the backstrap, as these can contribute to a gamey flavor and tough texture.
  2. Marinating: Marinating the venison backstrap can help tenderize the meat and infuse it with additional flavor. Opt for marinades that include acidic ingredients such as vinegar, citrus juice, or wine, along with aromatics like garlic, herbs, and spices.
  3. Brining: Brining the backstrap in a solution of salt and water can also help to tenderize the meat and enhance its natural juiciness. Submerge the backstrap in the brine for several hours before cooking.
  4. Seasoning: Keep the seasoning simple to allow the natural flavor of the venison to shine through. A blend of salt, pepper, and perhaps a touch of smoked paprika or dried herbs is all you need to accentuate the meat’s taste.

Recipe: Grilled Venison Backstrap with Herb Butter

Now, let’s delve into a mouthwatering recipe that showcases the exquisite flavors of venison backstrap:


  • 2 lbs venison backstrap, trimmed
  • Salt and freshly ground black pepper
  • Two tablespoons of olive oil
  • Four tablespoons unsalted butter softened
  • Two cloves garlic, minced
  • Two tablespoons fresh herbs (such as rosemary, thyme, and parsley), finely chopped


  1. Prepare the Grill: Preheat your grill to medium-high heat, around 375-400°F (190-200°C).
  2. Season the Backstrap: Season the venison backstrap generously with salt and pepper, rubbing the seasoning into the meat to ensure even coverage.
  3. Grill the Backstrap: Drizzle olive oil over the seasoned backstrap and rub it all over the meat. Place the backstrap on the preheated grill and cook for 4-5 minutes per side or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (55-57°C).
  4. Prepare the Herb Butter: While the backstrap is grilling, prepare the herb butter by combining the softened butter, minced garlic, and chopped herbs in a small bowl. Mix until well combined.
  5. Rest and Serve: Once the backstrap is cooked to your liking, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the backstrap thinly against the grain and serve immediately, topping each slice with a generous dollop of herb butter.

Cooking venison backstrap is a culinary endeavor that rewards patience, attention to detail, and respect for the natural flavors of the meat. By following the tips and recipes outlined in this article, you can create a truly memorable dining experience that celebrates the exquisite taste and texture of this prized cut. So, fire up the grill, gather your ingredients, and prepare to savor the deliciousness of venison backstrap like never before.

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