If you'r looking for venison backstrap recipes, look no further! This elk or deer backstrap recipe is all you need for a tender and flavorful venison steak. Venison backstrap is great with a simple green salad, smoked potatoes, or dill potato salad!
Elk backstrap or venison meat in general, is the best game meat you'll ever have. That's because backstrap is the most tender and flavorful part of an elk (or deer, for that matter). Some even consider elk meat better than beef, my husband included.
Don't worry about the gamey taste of some wild meat, I'll show you how to season and cook elk backstrap so that it tastes absolutely amazing! It'a a simple marinade, but oh so good! This recipe is also great to use for deer meat.
If you want to try something a little different, you'll want to check out my other pan seared elk steak recipe!
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🧐 Why This Recipe Works
- This venison backstrap recipe requires very little prep time and only a few minutes to cook.
- Venison backstrap can be prepared at the last minute, after your side dishes are prepared.
- Venison is much healthier than beef or pork because it isn't loaded with hormones, like the meat you purchase in stores.
- Backstrap is also high in protein and low in fat!
🛒 What You Need For This Recipe
🔖 Recipe Ingredients & Substitutions
- Venison backstrap: This recipe is calls for venison backstrap, which includes elk and deer. However, this marinade can also be used on other cuts of meat including buffalo, moose, and beef.
- Oil: Oil is needed for the marinade. Choose from olive oil, avocado oil, or vegetable oil.
- Tallow: I like to cook the steaks in rendered beef fat, or tallow. You can also use butter or avocado oil.
- Worcestershire sauce: I add one tablespoon of Worcestershire sauce for a punch of flavor.
- Garlic: Fresh, crushed garlic. If you don't have garlic, you can use garlic powder.
- Spices: I only add sea salt and freshly ground black pepper, but you can add onion powder, a dash of cayenne, or other spices.
- Herbs: Rosemary and thyme would work well in the marinade. As a matter of fact, I might add them the next time I make this recipe!
🥩 How To Cook Venison Backstrap
Prepare Marinade
Step 1: Whisk oil, Worcestershire sauce, crushed garlic cloves, sea salt, and black pepper in a small bowl or measuring cup.
Step 2: Thaw venison backstraps the pat dry with paper towels. Add to a shallow dish and drizzle with marinade until submerged. Cover with Saran Wrap or foil, then marinate for 4 or more hours.
Backstraps Cooking Instructions
Step 3: Heat a cast iron skillet over medium high heat until smoking hot. Add a tablespoon or two of tallow, or other fat.
Step 4: Place 2 to 4 marinated steaks (depending on pan and steak size) and sear for 1 to 2 minutes per side. Tent steaks with foil and allow to rest for at least 5 minutes. This allows the juices to redistribute throughout the steaks.
Pro Tip: Backstrap is one of the most tender cuts of meat. You don't want to overcook it. You want to aim for rare to medium rare. If using a meat thermometer, remove the steaks from the pan when they reach 125-130F.
🤷🏻♀️FAQs
Elk backstrap is the muscle that runs on the outside of both sides of the spine. Tenderloin, on the other hand, is the muscle that runs along the underside of the spine along each side, spanning the length of the abdomen.
Yes, you can enjoy backstrap rare or medium rare, just don't overcook it. Doing so will dry out this flavorful, tender cut of meat.
Yes, backstrap is the most tender part of a deer or an elk. That's because backstrap it's not a weight-bearing muscle, so it stays tender.
👩🏼🍳Pro Tips
- I like to add venison backstrap and this marinade to a ziplock bag and freeze them together so that when I feel like eating venison, all I have to do is thaw and cook it.
- Backstrap can also be prepared on a grill, or in the oven, as long as it's cooked using high heat and only for a few minutes per side.
- Leftover backstrap can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
- I love adding leftover back strap to my breakfast burritos.
🍖 Related Recipes
If you're looking for other game recipes, check out the recipes below!
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📖 Recipe
How to Cook Elk Backstrap
Equipment
- 1 Cast-iron Skillet
Ingredients
- ¼ cup olive oil
- 1 tablespoon worcestershire sauce
- 4 cloves garlic (crushed)
- 2 teaspoon sea salt
- 1 teaspoon black pepper
- 2 lbs ¾" venison backstrap steaks
- 2 tablespoon tallow (or other fat)
Instructions
Prepare Marinade
- Whisk oil, Worcestershire sauce, crushed garlic cloves, sea salt, and black pepper in a small bowl or measuring cup.
- Thaw venison backstraps the pat dry with paper towels. Add to a shallow dish and drizzle with marinade until submerged. Cover with Saran Wrap or foil, then marinate for 4 or more hours.
Backstraps Cooking Instructions
- Heat a cast iron skillet over medium high heat until smoking hot. Add a tablespoon or two of tallow, or other fat.
- Place 2 to 4 marinated steaks (depending on pan and steak size) and sear for 1 to 2 minutes per side. Tent steaks with foil and allow to rest for at least 5 minutes. This allows the juices to redistribute throughout the steaks.
Notes
- Backstrap is one of the most tender cuts of meat. You don't want to overcook it. You want to aim for rare to medium rare. If using a meat thermometer, remove the steaks from the pan when they reach 125-130F.
- I like to add venison backstrap and this marinade to a ziplock bag and freeze them together so that when I feel like eating venison, all I have to do is thaw and cook it.
- Backstrap can also be prepared on a grill, or in the oven, as long as it's cooked using high heat and only for a few minutes per side.
- Leftover backstrap can be stored in an airtight container in the refrigerator for up to 3 to 5 days.
- I love adding leftover back strap to my breakfast burritos.
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