What Is Venison Backstrap?

Savoring the succulence of venison, one might wonder, what is a backstrap? This prime cut, nestled along a deer's spine, is a culinary treasure for its tenderness and flavor. According to the National Deer Association, the backstrap, or loin, is a highly sought-after portion due to its minimal use in the animal's daily activity, resulting in a softer texture. 

The National Deer Association confirms that because these muscles are less exercised compared to others, they are inherently more tender, making them a top choice for both chefs and home cooks alike. When prepared with care, venison backstrap offers a gourmet experience that stands out in the world of game meats.

There are several different methods of removing the backstraps from a deer. The most common method is removing both backstrap muscles from the deer after it has been field dressed. While the deer is hanging upside down, a knife is inserted along the spine near the deer's hindquarters and is worked down, cutting close to the vertebrae, all the way to the neck.

After the cuts have been made to separate the backstrap from the spine, a cut is made across the backstrap all the way to the ribs near the first cut. From this point, the knife is used around the backstrap to separate it from the ribs. This is done on both sides of the deer and should provide two long cuts of meat.

Venison backstrap is both very lean and very tender. This should be taken into consideration when preparing and cooking the backstrap. In general, a cut of meat that is very lean will cook more quickly than a fattier piece of meat. This is important for a preparer to keep in mind because it is easier to overcook lean meat, which can make it tougher and dryer. Butter or bacon fat are sometimes used as coatings for lean cuts of meat to prevent overcooking.

There are several ways of preparing and cooking venison backstrap. As a general rule, any recipe for beef or pork tenderloin can be used for venison, as long as the cooking times are adjusted for size and fat content. For example, a recipe for filet mignon or tenderloin medallions would work well with venison backstrap.

One of the most popular methods of preparing this cut is slicing the meat in filet mignon-sized portions — 1-2 inches (2.5-5.1 cm) thick — marinating them, wrapping them in thick-cut bacon and grilling them. Wrapping the meat with bacon not only adds extra flavor, it also changes the way the meat is cooked because of the fat content. The meat is ready to be taken off the grill after the outside edges are slightly crispy. The internal temperature of venison should reach at least 160 degrees Fahrenheit (71 degrees Celsius) for safety.

When deciding how to prepare venison backstrap, it is essential to remember that the cut is very tender and lean. Because of the nature of the cut, it is easy to overcook. Venison is already gamey meat, so overcooking could render it dry or tough, which is not ideal.

A good rule of thumb when looking at recipes is to search for those that use pork tenderloin or beef filet mignon cuts; it is a simple swap to sub venison backstrap in any recipes that call for either. However, cooking items and doneness will need to be adjusted for your specific meat, fat content, and weight. Venison is served when cooked safely to an internal temperature of 160 degrees Fahrenheit.

The backstrap is tender, but the venison’s gamey nature and the cut’s leanness complement more decadent foods in recipes. When building an entire plate, remember that not very much fat content will come from your backstrap. As chefs say, you must find ways to add fat back to the dish to balance it. Typical recipes that include the backstrap have butter sauces or bacon accents.

Unlike many other parts of venison, the backstrap is a prized cut of meat. While steaks and ground round are standard, the skill involved with expertly butchering a backstrap is celebrated. Plus, while there are often many more other cuts of venison, the backstrap accounts for a tiny portion of the overall meat. Rather than being used up in various ways by being swapped out as this ingredient or that, backstrap recipes are specifically sought out to savor the cut.

People enjoy the venison backstrap with richer, fattier complements. As featured here, you will often find it wrapped in bacon or stuffed with a creamy mixture.

Because venison backstrap is still gamey, despite being tender, it is good to balance the plate with other textures and flavor profiles. If you have not already added a creamy element to your dish, as featured in some stuffed backstrap recipes, consider adding a butter or cream sauce to the plate to help balance it. Other sides that complement the venison backstrap include:

Venison backstrap is a premium cut of meat from the top of a deer's ribcage, along the spine. It's equivalent to the loin or filet mignon in cattle, known for its tenderness and lean quality. This muscle does less work than others, resulting in a more tender texture, making it highly prized among hunters and chefs for its exceptional flavor and ease of preparation.

To maximize the flavor and tenderness of venison backstrap, it should be cooked quickly over high heat to achieve a good sear on the outside while keeping the inside medium-rare to medium. Overcooking can lead to a tough and dry texture. Resting the meat after cooking is crucial to allow the juices to redistribute, ensuring a moist and flavorful experience.

Popular seasonings for venison backstrap include salt, pepper, garlic, and rosemary, which complement its rich flavor. Marinades often contain acidic components like vinegar or citrus juice to tenderize the meat, along with herbs and spices. A simple marinade could combine olive oil, balsamic vinegar, garlic, and thyme, enhancing the venison's natural taste without overpowering it.

Yes, venison backstrap is considered a healthy choice compared to other red meats. It is lower in calories and fat, including saturated fat, and higher in protein content. According to the USDA, a 3-ounce serving of cooked venison has about 134 calories and 3 grams of fat, while providing around 26 grams of protein, making it a lean and nutritious option.

Venison backstrap can be purchased at specialty butcher shops, some high-end grocery stores, or through online retailers that specialize in game meats. It may also be available at farmers' markets where local hunters sell their game. Since venison is not as commonly produced on a commercial scale as beef or pork, it might come with a higher price tag due to its rarity and the special processing required.