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!
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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 You'll Love This Recipe
- 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!
🔖 Ingredients & Substitutions
- Venison backstrap: This recipe 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 tallow (see beef tallow recipe ). 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 125-130°F.
🍽 Serving Suggestions
Serve elk backstrap topped with this yummy scallion butter and a pear arugula goat cheese salad on the side. These Air Fryer bacon wrapped green beans are another great option! For a more filling meal, consider this chipotle smoked mac and cheese or Instant Pot scalloped potatoes. If you're looking for gluten-free options, check out these butter swim biscuits!
If you have leftover steak, head over to my leftover steak recipes blog post for some delicious recipe ideas!
🤷🏻♀️ Recipe 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, the backstrap is the most tender part of a deer or an elk. That's because the backstrap is 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 backstrap to my Mexican breakfast burritos.
🍖 More Game Recipes
If you're looking for other game recipes, check out the recipes below!
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📖 Recipe
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Ingredients
Equipment
Method
- 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.
- 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.
Nutrition
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 Mexican breakfast burritos.
Rhonda says
thank you. can't wait to eat it. we love elk.. it's the last of it from last year.
Hilda Sterner says
My pleasure, Rhonda, enjoy!
Joe says
Would these be good on the Grill.
Hilda Sterner says
Hi Joe, Absolutely! Get the grill as hot as it can get and sear the steak for approximately 2 minutes on each side for 3/4" thick steak (on the rare side). Adjust the times from there based on thickness, how hot your grill is, and how well you like it cooked.
Shawn says
I used this recipe, added some red wine. Out elk was 3.5 yrs old, happened to run across it in a freezer clean out. OUTSTANDING! Fortunately for us the meat was well packaged, tender, juicy, thanks for the recipe as I was clueless.
Hilda Sterner says
Hi Shawn, Yes, packaging makes a big difference. I'm so glad you enjoyed it and thank you for coming back to leave the review!