How To Cook Venison Backstrap In Cast Iron Skillet

Venison backstrap, also known as deer tenderloin, is a lean and flavorful cut of meat that is perfect for cooking in a cast iron skillet. With its tender texture and rich taste, venison backstrap can be a delicious and nutritious addition to any meal. Whether you are an experienced cook or just beginning to experiment with wild game, this article will guide you through the steps of cooking venison backstrap in a cast iron skillet.

Before you start cooking, it is important to properly prepare the venison backstrap. Start by trimming any excess fat or silver skin from the meat. This will help ensure that your backstrap is tender and free from any chewy or tough portions. Once the backstrap is trimmed, season it generously with salt and pepper, or your favorite dry rub. You can also marinate the meat overnight in a mixture of olive oil, herbs, and spices to enhance the flavors.

Next, preheat your cast iron skillet over medium-high heat. Cast iron is an excellent choice for cooking venison backstrap because it retains heat well and helps to sear the meat, creating a flavorful crust. Add a small amount of oil or butter to the skillet and allow it to heat until it begins to shimmer. Carefully place the seasoned venison backstrap in the hot skillet and let it cook undisturbed for 3-4 minutes per side, or until it reaches your desired level of doneness.

Preparing the Backstrap

Before cooking the venison backstrap, it’s important to properly trim and prepare the meat. Follow these steps to ensure a delicious and tender result:

Step 1: Thaw and marinate

Start by thawing the venison backstrap in the refrigerator overnight if it was frozen. Once thawed, marinate the backstrap in your choice of marinade for at least 2 hours, but preferably overnight. This will help to add flavor and tenderize the meat.

Step 2: Remove the silver skin

Once marinated, remove the backstrap from the marinade and pat it dry with paper towels. Take a sharp knife and carefully remove the silver skin, which is a tough connective tissue that can negatively affect the texture of the meat.

Tip: It’s important to remove all of the silver skin, as it can be chewy and affect the overall tenderness of the backstrap.

Step 3: Season the backstrap

Season the backstrap with your choice of seasonings. A simple combination of salt, pepper, and garlic powder works well, but feel free to use your favorite herbs and spices. Coat the backstrap evenly on all sides for maximum flavor.

Tip: Let the backstrap come to room temperature before cooking, as this will help to ensure even cooking and prevent the meat from becoming tough.

Now that your venison backstrap is properly prepared, it’s time to move on to the cooking process.

Seasoning the Backstrap

Before cooking the venison backstrap, it is important to properly season it to enhance its flavor. Follow these steps to season the backstrap:

1. Dry the Backstrap

Pat the backstrap dry with paper towels to remove any excess moisture. This step will help the seasonings stick to the meat better.

2. Add Salt and Pepper

Sprinkle a generous amount of salt and pepper on both sides of the backstrap. The salt will help to draw out the natural flavor of the venison, while the pepper will add some gentle heat.

3. Optional Seasonings

If desired, you can add additional seasonings to enhance the flavor of the backstrap. Some popular choices include garlic powder, onion powder, smoked paprika, or a dry rub of your choice. Be creative and use seasonings that you enjoy.

Once the backstrap is properly seasoned, it is ready to be cooked in a cast iron skillet. Seasoning the meat ensures that it will be flavorful and delicious when it is served.

Preheating the Cast Iron Skillet

Before you start cooking the venison backstrap, it’s important to properly preheat your cast iron skillet. Preheating the skillet will help ensure that the meat cooks evenly and develops a delicious sear.

Here are the steps to preheat your cast iron skillet:

1. Place the cast iron skillet on a burner over medium-high heat.
2. Allow the skillet to heat for a few minutes until it becomes hot to the touch.
3. If desired, lightly coat the skillet with cooking oil or butter to prevent the meat from sticking.
4. Let the skillet continue to heat for another minute or two to ensure it’s evenly heated.

Preheating the skillet is an essential step in cooking venison backstrap to ensure that it’s perfectly cooked. Once the skillet is hot and ready to go, you can move on to cooking the venison backstrap.

Cooking the Backstrap

Once you have prepared the venison backstrap by marinating it, it’s time to cook it in a cast iron skillet. Here is a simple and delicious method:

Step 1: Heat a cast iron skillet over medium-high heat for a few minutes. Make sure the skillet is hot before adding the backstrap.

Step 2: Remove the backstrap from the marinade and pat it dry with paper towels. Season it with salt and pepper or any other desired seasonings.

Step 3: Add a small amount of oil or butter to the skillet to prevent sticking. Place the backstrap in the skillet and sear it on all sides, turning occasionally, until browned. This should take about 3-5 minutes per side.

Step 4: Once the backstrap is seared, reduce the heat to medium-low and continue cooking until it reaches your desired level of doneness. For medium-rare, this should take about 10-15 minutes, but adjust the cooking time according to your preference.

Step 5: Remove the backstrap from the skillet and let it rest for a few minutes before slicing. This will allow the juices to redistribute and result in a more tender and flavorful meat.

Note: It’s important to cook venison backstrap to the proper internal temperature to ensure it is safe to eat. The USDA recommends cooking venison to an internal temperature of 145°F (63°C) for medium-rare.

Once the backstrap has rested, slice it across the grain into thin slices. Serve it immediately and enjoy the delicious, tender venison backstrap cooked to perfection in a cast iron skillet.

Resting and Slicing the Backstrap

Once the venison backstrap has finished cooking, it’s important to let it rest before slicing to allow the juices to redistribute throughout the meat. This will help ensure that each slice is juicy and flavorful.

Begin by removing the backstrap from the cast iron skillet and placing it on a cutting board. Tent the meat with aluminum foil to keep it warm while it rests.

Allow the backstrap to rest for at least 5 minutes, but ideally up to 10 minutes. This will give the juices enough time to settle back into the meat, resulting in a more tender and succulent final dish.

Slicing the Backstrap

After the resting period, it’s time to slice the venison backstrap. Use a sharp carving knife to cut thin slices against the grain of the meat. Cutting against the grain will help ensure maximum tenderness.

Start by cutting the backstrap into manageable sections, about 1-2 inches thick. This will make it easier to handle and slice. Hold each section firmly with your non-dominant hand, and use smooth, even strokes to cut thin slices, about 1/4 inch thick.

Arrange the sliced backstrap on a serving platter and serve immediately. The backstrap pairs well with roasted vegetables, mashed potatoes, or a fresh salad.

Storing Leftover Backstrap

If you have any leftover backstrap, you can store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the slices in a skillet over medium heat until heated through.

Serving and Enjoying

Once your venison backstrap is cooked to perfection, it’s time to serve and enjoy it. Here are some tips on how to make the most out of your delicious dish:

1. Let it rest: After cooking, allow your venison backstrap to rest for a few minutes. This will help the juices redistribute and the meat to become more tender.

2. Slice it thin: When serving, slice the venison backstrap thinly against the grain. This will result in tender, easy-to-chew pieces.

3. Pair it with the right sides: Venison backstrap pairs well with various accompaniments. Consider serving it with roasted potatoes, steamed vegetables, or a fresh salad. The choice is yours!

4. Add some sauce: Enhance the flavor of your venison backstrap by adding a delicious sauce. Options like red wine reduction, mushroom sauce, or chimichurri can complement the dish beautifully.

5. Garnish with herbs: Sprinkle some fresh herbs like parsley or rosemary over the venison backstrap before serving. This will add a pop of color and a touch of freshness.

6. Enjoy with a glass of wine: Pair your venison backstrap with a glass of red wine. The tannins in the wine will complement the rich flavors of the meat, making for a delightful dining experience.

Remember, cooking venison backstrap in a cast iron skillet is a rewarding experience that allows you to enjoy a tender and flavorful cut of meat. So, gather your loved ones, serve with style, and savor every bite!

FAQ

What is venison backstrap?

Venison backstrap is a cut of meat that comes from the loin of a deer. It is tender and lean, making it a popular choice for cooking.

What is the best way to cook venison backstrap?

The best way to cook venison backstrap is in a cast iron skillet. Start by seasoning the meat with salt, pepper, and any other desired spices. Then, heat the skillet over high heat and sear the backstrap on all sides until browned. Reduce the heat and cook to your desired level of doneness. Let the meat rest before slicing and serving.