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.
Venison Tenderloin with Blueberry Sauce
An Icelandic dish updated for the modern kitchen. This blueberry sauce (I used huckleberries) isn’t sweet and gloppy, unlike a lot of versions of this dish.
Venison Steak with Wild Rice Pilaf
Venison steaks cooked simply with a fun wild rice pilaf. This pilaf is all about teaching you how to freestyle in the kitchen.
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 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.