Photo by Holly A. Heyser
This is what Ted Nugent is obsessed with: The Great Backstrap. What is there to say, really? I mean this is the primo cut of meat on a deer, elk, caribou or other four-footed cervid. It is lean, tender and requires nothing more than fire and salt as seasonings. Cooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here.
Below are some other venison backstrap recipes I enjoy.
Venison Steak Diane
A classic dish, this is my favorite fancy way to serve venison backstrap. It is a century-old recipe updated for the modern kitchen.
Venison Backstrap with Cumberland Sauce
Simply seared venison backstrap served with what is, for many, the ultimate wild game sauce.
Venison Medallions with Gin and Juniper
Another venerable dish, this one combines the woodsy flavors of gin and juniper, which work perfectly with the venison.
Venison with Morel Sauce
When life gives you mushrooms, make this recipe. It is best with fresh or dried morels, but any good mushroom works well here.
Venison Tartare
Like beef tartare? You will LOVE venison tartare. This version uses a super-fresh egg and Northern European flavors.
Venison Stir Fry
A basic stir-fry that teaches you a vital Chinese trick to keep lean meats tender called “velveting.”
Venison Backstrap with Chimichurri
Grilled or seared venison backstrap smothered in a garlicky, herby Argentine sauce called chimichurri.
Classic Jaeger Schnitzel
A German dish meaning “hunter’s schnitzel,” this is a cutlet — venison, duck, boar, etc — pounded very thin, barely dusted with flour and served with a mushroom sauce. Chanterelles are traditional, but button mushrooms are fine, too.
Venison Stroganoff
Not the prettiest dish in the world, but it sure is good. Wild game comfort food at its best.
Vension with Chestnut Sauce
A warming chestnut sauce for the cool nights of late fall or early winter.
Ethiopian Lamb or Venison Chops
A different take on the Ethiopian standard called “tibs,” this is a dish I made a lot when I was a youn gline cook.
Venison with Fire-Roasted Red Peppers
The bright, acidic sweetness of fire-roasted, preserved peppers, buzzed into a sauce, really works well with venison tenderloin or backstrap.
[...] Next year I’m begging my dad for more tenderloin! Also, I want to try one of these venison tenderloin recipes from Hank Shaw’s blog when I have the time/ inclination to get slightly [...]