Okay, guys, let’s talk about something I tried recently – frying deer backstrap. I’m not a chef or anything, but I enjoy cooking and trying out new recipes, so I thought, why not give this a shot? It is truly a great experience for me.
First things first, I got my hands on some deer backstrap. Now, I’ve heard it’s a pretty good cut of meat, tender and all that. I found some information online that venison backstrap, a lean and flavorful cut from the deer’s back, offers a unique culinary experience when prepared correctly. With its delicate texture and rich, gamey flavor. Sounded good to me!
Before I started cooking, I did a little prep work. I rinsed the backstrap under cold water and patted it dry. Then I put it in a bowl with some water and salt, I’m not sure what this does, maybe it makes it more tender or something. I just followed what I found online. It says”In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you’re able, or at least an hour.” So I did that and left it in the fridge overnight.
The next day, I took the backstrap out of the fridge and threw away the salty water. The information says it is better to let it sit out for a while, so I waited for like 15 minutes.
Start Frying
I heated up some oil in a pan on medium-high heat. Once the oil was hot, I carefully placed the backstrap in the pan. I seared it on all sides until it got a nice brown crust. Then, I turned down the heat to medium-low and cooked it for a few more minutes on each side, flipping it occasionally.
I didn’t want to overcook it, so I used a meat thermometer to check the internal temperature. I was aiming for somewhere around 130-135°F (54-57°C) for medium-rare.
Resting and Serving
Once it was done, I took the backstrap out of the pan and let it rest on a cutting board for about 10 minutes. I’ve heard this helps the juices redistribute, making the meat more tender.
After it rested, I sliced the backstrap against the grain into thin pieces. It looked pretty good, if I do say so myself!
Final Thoughts
I served it up with some roasted vegetables and mashed potatoes. It was pretty tasty! The backstrap was tender and had a nice flavor, a bit gamey but not too strong. I can understand why so many guides online say it is a popular dish that combines the tender and lean meat of venison with a crispy. I think I did a decent job for my first time. I might try it again and experiment with different seasonings or marinades.
Anyway, that’s my experience with frying deer backstrap. It was a fun little cooking adventure. If you ever get the chance to try it, I’d say go for it! But be careful with the cooking time and temperature.
