This is what Ted Nugent is obsessed with: The Great Venison Backstrap. What is there to say, really?
I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid. They are 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.
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.
For general tips on cooking venison steak, here is an article on the subject I wrote for Petersen’s Hunting.
Below are the venison backstrap recipes I enjoy.
Combine three of my favorite ingredients — backstrap, caramelized onions and mushrooms — and this is what you get. Easy and really, really good.