tnyotehunter1
Well-Known Member
My wife has no idea how to cook vension steak or backstrap.Any helpful hints would be appreciated.
Thanks
Thanks
Deer Receipt
- Thread starter tnyotehunter1
- Start date
Did you buy the venison? :grin: Sorry, had to from the title of the thread. 
BASIC BACKSTRAP PREPARATION
1) Trim as much silverskin as you can by sliding a paring knife underneath, and leaving as much meat as possible. The sharper the knife, the better it'll be for silverskin.
2) If you want to roast it whole, I'd recommend slicing in 2 or 3 equal length pieces, and tying it together as one roast. If not, slice it into 2" medallions, or 6" slabs. Since it's a flat cut, it'll cook more like a strip steak than a filet mignon
3) SET THE MEAT ON THE COUNTERTOP AT LEAST ONE HOUR BEFORE YOU PLAN TO COOK. IT NEEDS TO COME TO ROOM TEMPERATURE BEFORE COOKING. Now is the time to salt it well, & make sure you let it sit at least an hour after salting. Add your seasonings....definitely fresh ground pepper. Garlic powder works well, rosemary is good, thyme, oregano, etc.
4) After an hour or more of resting, insert a meat thermometer into the center of the cut. If you've never made one before, you'll overcook it. Trust the thermometer. Preheat your oven to 450�
5) IN a hot skillet, drop a hefty pat of butter. When the butter stops foaming, drop the meat in. After about 60 seconds, it'll be seared enough to release from the bottom of the pan without any effort. Don't try to pull it up before it's ready. Flip it and do it again.
6) Put the roast in the hot oven, & remove when the thermometer reads 125�. <<<<-------THIS IS IMPORTANT
7) Remove it from oven and let it rest for 10 minutes. Slice it and serve it however you like.
This meat will be medium rare at 125�, and will come up to a warm pink when you remove it from the oven. This is the way it should be served. If it goes longer, then it'll likely become tough and dry.
BACON IS NOT NECESSARY AND WILL MAKE YOUR BACKSTRAP TASTE LIKE STOREBOUGHT BACON
DALES "MARINADE" IS NOT NECESSARY, AND WILL MAKE YOUR BACKSTRAP TASTE LIKE SOY SAUCE AND LIQUID SMOKE
1) Trim as much silverskin as you can by sliding a paring knife underneath, and leaving as much meat as possible. The sharper the knife, the better it'll be for silverskin.
2) If you want to roast it whole, I'd recommend slicing in 2 or 3 equal length pieces, and tying it together as one roast. If not, slice it into 2" medallions, or 6" slabs. Since it's a flat cut, it'll cook more like a strip steak than a filet mignon
3) SET THE MEAT ON THE COUNTERTOP AT LEAST ONE HOUR BEFORE YOU PLAN TO COOK. IT NEEDS TO COME TO ROOM TEMPERATURE BEFORE COOKING. Now is the time to salt it well, & make sure you let it sit at least an hour after salting. Add your seasonings....definitely fresh ground pepper. Garlic powder works well, rosemary is good, thyme, oregano, etc.
4) After an hour or more of resting, insert a meat thermometer into the center of the cut. If you've never made one before, you'll overcook it. Trust the thermometer. Preheat your oven to 450�
5) IN a hot skillet, drop a hefty pat of butter. When the butter stops foaming, drop the meat in. After about 60 seconds, it'll be seared enough to release from the bottom of the pan without any effort. Don't try to pull it up before it's ready. Flip it and do it again.
6) Put the roast in the hot oven, & remove when the thermometer reads 125�. <<<<-------THIS IS IMPORTANT
7) Remove it from oven and let it rest for 10 minutes. Slice it and serve it however you like.
This meat will be medium rare at 125�, and will come up to a warm pink when you remove it from the oven. This is the way it should be served. If it goes longer, then it'll likely become tough and dry.
BACON IS NOT NECESSARY AND WILL MAKE YOUR BACKSTRAP TASTE LIKE STOREBOUGHT BACON
DALES "MARINADE" IS NOT NECESSARY, AND WILL MAKE YOUR BACKSTRAP TASTE LIKE SOY SAUCE AND LIQUID SMOKE
