How To Cook Venison Backstrap In Cast Iron Skillet?

When it comes to a delicate meat like venison backstrap, less is more. You only need a little oil, salt, pepper, fresh herbs, garlic, and obviously onion to prepare this. Some folks let their backstraps marinate. On the next one, I’ll have to give that a try. But the treatment is truly the key.

For consistent cooking, ensure that the backstrap has completely defrosted and reached room temperature. We freeze our meat after vacuum-sealing it. That indicates that it was taken out of the refrigerator last night and placed on the counter this morning to completely thaw. You shouldn’t microwave this to defrost it. This should not even remotely be cooked or overcooked.

When completely defrosted, pat dry with a few paper towels as you put together a wet rub. Since the skillet requires oil, I like to use a wet rub in this situation. I can regulate the quantity of moisture and oil around the backstrap in this way. Use a mortar and pestle to combine the fresh herbs for the wet massage. Salt, pepper, and minced garlic are combined with a high-heat oil, such as avocado oil, in a small bowl. Rub the backstrap all over.

A medium-sized chopped onion and a couple Tablespoons of butter are added to the 12-inch skillet and heated over medium heat. The onion should be sauteed to around halfway doneness. The backstrap should then be inserted into the onions, possibly after being sliced in half. For 1-2 minutes, refrain from touching them. Here, a good sear is what we’re after. Smoking is entirely acceptable. Reverse and repeat. After being turned, place some of the onion slices on top of the backstrap. For about five minutes, place the entire skillet in a 375°F oven.

For just three minutes, remove the skillet and wrap it with foil. Remove from the skillet to stop any further cooking and let the food sit for a further five minutes to allow the fluids to disperse. Serve after being cut into medallions measuring around 1/2 inch.

How should backstrap be cooked in a cast iron pan?

  • Spices should be mixed thoroughly in a small basin.
  • Backstrap should be ready by first covering it with 1 tbsp of oil and then liberally applying the dry rub.
  • Set the oven to 375°F.
  • With the remaining oil, heat a sizable cast iron skillet over medium-high heat.
  • Sear the meat for about a minute on each side after the oil begins to smoke.
  • Place the skillet on the center oven rack and bake for 10 to 15 minutes, or until an instant-read thermometer registers the desired level of doneness.
  • Take out of skillet, then wait 10 minutes before eating.

What kind of cooking does venison take?

In a big bowl, combine all the ingredients aside from the venison. Put the venison in the marinade, wrap it in plastic wrap, and put it in the fridge for at least 8 hours or up to 12 hours.

preheat the grill, grill pan, or broiler. With the venison out of the marinade, add salt and pepper to taste. Place the steaks under the broiler or on the grill, working in batches if necessary, and cook for 4 to 5 minutes per side, flipping once, or until medium-rare. Prior to serving, let the venison five minutes to rest.

What temperature should be used to cook venison backstrap?

GRILLING THE BACKSTRAP Grill the venison for about 5 minutes on each side, or until the internal temperature reaches 120 to 135 degrees Fahrenheit. Before slicing and serving, remove off the grill and let rest for at least 10 minutes on a cutting board.

How is deer backstrap prepared?

  • Set the grill’s temperature to medium-high.
  • For medium-rare to medium, grill the backstrap for 6 to 8 minutes on each side, or until a meat thermometer registers 130 to 135 degrees F. Before slicing, allow it rest for 5 to 10 minutes.

Pro tip! Always remember that once the meat is taken away from the heat source, it will continue to cook. The temperature will continue to climb 5 to 10 degrees as the remaining heat in the meat continues to cook the meat. The venison backstrap, for instance, should be removed from the heat source at 130 degrees Fahrenheit and allowed to rest for 5 to 10 minutes until it reaches 135 degrees Fahrenheit if you want it to be cooked to medium (135.5 degrees F).

What complements venison backstrap well?

Any vegetable that is roasted brings out its inherent sweetness, but carrots are fantastic. These vegetables taste even better when they are drizzled with honey, butter, fresh rosemary, and thyme.

This recipe for honey and herb oven-roasted carrots is a hit with my family! Oven roasting is the only way to cook veggies to perfection, even if I am REALLY looking forward to the summer weather for outdoor grilling!

How should a backstrap be tenderized?

Your meat will become more soft if you use a dry rub, marinate, or brine, enabling you to prepare the tough cuts similarly to how you would prepare a tender cut. All of these techniques impart flavor and denature the flesh, resulting in a tender, juicy end product.

Numerous combinations of dry herbs and spices make up a dry rub. Use this technique by combining the spices and giving the meat a vigorous massage. Meat should be placed in a glass container, covered, and chilled for up to 24 hours.

The majority of supermarket stores carry pre-made enzyme-based tenderizers. The meat’s amino acids are broken down using papaya, figs, or pineapple. The flavor of the venison is diminished by enzymatic tenderizers, thus I personally prefer using homemade dry rubs. Additionally, if they are kept on for too long, meat will get mushy.

To my dry rubs, I frequently add salt, coffee, or ginger. Enhancing the texture of the venison is kosher salt. The oxygen stays in the muscles after the protein is broken down and the hydrogen is drawn out. The fibers in the muscles and connective tissue are destroyed by the lactic acid that is created as a result. Ginger and coffee both have acidic properties that will cause the meat’s enzymes to disintegrate. They tenderize meat in a similar manner to marinades.

Additionally great for tenderizing meat are brines and marinades. Although many people brine venison, I typically save brining for my poultry recipes, such those for wild turkey or pheasant.

Brines are made of a combination of water, salt, and occasionally sugar. This technique could lessen the venison’s “gaminess” or overpowering flavor. To employ this technique, combine the ingredients, cover the venison with the marinade, and chill for up to 24 hours.

One of my favorite methods for making venison tender is marinating it. You will need an acid (wine, vinegar, lemon juice, or lime juice), an oil (I prefer olive oil), and the herbs and spices of your choice to make a great marinade.

The acid in marinades effectively denatures your meat, giving you tender, flavorful venison in addition to flavoring it. The components for this technique should be combined in a non-reactive bowl, covered, and chilled for up to 24 hours. The ingredients can also be put in a zip-top bag for simple cleanup.

What occurs if venison is consumed raw?

The Wisconsin Department of Health Services (DHS) wants to urge hunters and anybody who serves or eats wild game or birds to practice safety as Wisconsin’s firearms deer season gets underway.

DHS advises vigilance to ensure that the meat is handled properly and cooked completely before consumption.

State Health Officer Karen McKeown issued a warning that “wild game foods, including venison, bear meat, and wild fowl, may carry a range of bacteria and parasites that can cause illness in humans if the meat is not properly cooked.” “Even animals that appear healthy can harbor pathogens that can sicken you.”

Three outbreaks of trichinellosis (trichinosis) and toxoplasmosis have occurred in Wisconsin residents during the past two years as a result of consuming undercooked meat from bear and deer infected with the parasites that cause these diseases.

In addition, consuming wild game meat that is uncooked or undercooked increases your risk of contracting Salmonella and E. bacteria infections

Despite the fact that some illnesses brought on by eating wild animals may only have mild symptoms that go away on their own, there are those that can be more serious. Bloody diarrhea, fever, chills, swelling of the face or lymph nodes, and harm to the heart, lungs, and other organs are examples of more serious symptoms. In the days or weeks following consuming wild game, people who fall ill should speak with their doctor and disclose that they have recently consumed wild game.

DHS urges hunters to abide by these guidelines so they can safely eat wild game meat and poultry:

the harvest:

  • Eat no wild game or poultry that showed signs of illness prior to being killed.
  • Hunters are urged to have their deer tested for Chronic Wasting Disease (CWD) if they take deer in regions of the state where the disease is known to exist. If CWD testing is being done, wait until the results are known to be negative before eating or giving away any venison.

Processing and preparation while:

  • When handling and processing wild wildlife, put on rubber or disposable latex gloves.
  • To prevent exposing yourself and the meat to intestinal pathogens, carefully remove the intestines.
  • After handling raw meat or preparing game, wash your hands thoroughly with soap and water.
  • Knives, tools, and surfaces (including cutting boards and tables) that have come into touch with raw meat should be thoroughly cleaned.
  • When handling or cleaning wild birds or animals, refrain from eating, drinking, or smoking.

As you’re cooking:

  • Using a meat thermometer, cook all wild game (such as venison or bear) to an internal temperature of at least 160 degrees Fahrenheit. Color is not an accurate measure of completion.
  • Cook all wild poultry (such as duck and goose) to an internal temperature of 165 degrees Fahrenheit or above, as determined by a meat thermometer. Color is not an accurate measure of completion.
  • As these processes might not completely eradicate all bacteria and parasites, do not rely on freezing, smoking, or curing game meat to render it safe for consumption.

When is venison done, and how can you tell?

Are there any well-done meat eaters at your table? That’s too horrible! When the internal temperature of your venison hits 130° to 140° F, it is ready to be taken off the grill. It should just be faintly pink on the inside, provided that it wasn’t cut too thin. The interior is still sweet and moist if it is still pink on the inside. Expect some really dry meat if you completely cook out the pink, like you would with pork.

Can you eat medium-rare venison?

It is better to serve venison medium-rare because it has very little fat. If you’re using a meat thermometer, this translates to an internal temperature of 57°C (135°F).

What alters venison in buttermilk?

A good soak in buttermilk works wonders to tenderize, taste, and take the gaminess out of whatever meat you’re cooking, including wild turkey, deer, gator tail, pheasants, rabbits, ducks, squirrels, and even doves.

Is rare deer backstrap edible?

The tastiest cuts of venison backstrap are medium-rare or rare (and even that is pushing it). Period. The last.

However, you must learn to judge doneness without poking holes in your meat if you want to hit your temperatures on the mark like a pro. If you’re only going to poke it with a knife to check the middle, there’s little need in meticulously sealing in fluids with a beautiful sear. Stick and probe thermometers are useful instruments, but with practice, you can develop the ability to judge doneness by hand.

Here’s a tip that most chefs use to determine whether something is done:

Unfold and unwind one hand. Feel the pad on your palm, right below your thumb, with the pointer finger of your other hand. You can roughly compare the stiffness you experience to that of raw, uncooked flesh. Feel the pad once more by gently squeezing your thumb to your pointer finger. Repeat the process with each additional finger to obtain an approximation of the degree of doneness, i.e., the pinky is well-done, the middle finger is medium-rare, the ring finger is medium, and the pointer is rare. Now, while cooking, apply pressure and squeeze to a backstrap and contrast the sensation with how the pad on your palm feels. You ought to be able to tell where it stands. Generally speaking, the meat is considered to be raw to rare if it is still soft; med-rare to medium if it begins to bounce back when squeezed; and medium to well if it is firm to the touch.

You must take into consideration the residual heat that remains in the meat (and pan) after cooking, whether you are grilling or pan searing. After resting, the meat’s doneness should increase by between a quarter and a half (for example, from medium-rare to medium).