Properly grilled venison is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison is gray, dry and livery. You can grill any venison steak, but backstrap or loin is a better cut for fast grilling. Yes, you can grill venison medallions, but they are far harder to grill successfully without drying them out. Besides, you would be grilling the cut sides of the medallion, leaving the sides pinkish. Not so pretty.
Venison Backstrap Recipes
Grilled Venison Loin Recipe - Grilled Venison Backstrap Recipe
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef. A classic dish, this is my favorite fancy way to serve venison backstrap. It is a century-old recipe updated for the modern kitchen. An Icelandic dish updated for the modern kitchen. Venison steaks cooked simply with a fun wild rice pilaf.
The Best Ways to Cook Deer Back Straps
Share your post with your fan club! Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. My hunter friend gave me a venison backstrap that is thawing right now. If I understand correctly, this is the NY Strip equivalent on a deer.
My husband enjoys hunting and I enjoy having the meat in the freezer. I love opening the freezer and finding all those little white packages stacked up in there! I use venison in place of beef much of the time and it saves me a ton of money on my grocery bill. I have included some information on venison and some really fast and easy venison recipes to save you time and money! Venison is much lower in cholesterol and fat and has more protein.