Backstraps from elk, deer, and antelope are some of the most prized cuts of wild game. Their tenderness and shape make them excellent candidates for turning into juicy, perfectly seared venison steaks. In this guide, we will explore different methods of preparing backstrap, seasoning techniques, cooking tips, and more. Whether you're a seasoned hunter or a beginner in the kitchen, this article will help you elevate your backstrap game.
Is Backstrap Like Steak?
Yes, backstrap can be considered similar to steak. Backstraps are lean, tender, and full of flavor, making them a desirable cut for many hunters and meat enthusiasts. When properly cooked, backstrap can rival the best beef steaks in terms of taste and texture.
Is Backstrap a Good Cut?
Backstraps from elk, deer, and antelope are highly regarded as some of the best cuts of wild game. Their tenderness and shape make them perfect for steaks. However, it's important to handle backstrap properly to ensure the best results. In the following sections, we will explore different ways to prepare and cook backstrap to achieve optimal flavor and tenderness.
Preparing Backstrap
Before diving into the cooking process, it's essential to prepare the backstrap properly. There are several ways to turn a backstrap into steaks, such as cutting it into medallions, butterflying it open, or creating individual filets. Each method has its advantages and can result in delicious steaks.
The most common method is to cut the backstrap into medallions and butterfly them open. This allows the pieces to lay out wide, but they can be easy to overcook if not careful. Another option is to cut the backstrap at 4- to 6-inch intervals, similar to the chateaubriand cut on a beef tenderloin. This method works well for the forward portion of the backstrap, where it's wider.
For the center and back portions of the backstrap, cutting it into individual filets or tournedos is a great approach. This involves cutting the meat the same length as the width, creating symmetrical pieces. To keep them in shape, you can use twine or substitute bacon. These cuts not only taste delicious but also make for an impressive presentation.
Seasoning the Meat
Well-cared for venison has a naturally robust, meaty flavor. When it comes to seasoning backstrap, simplicity is key. All you really need is kosher salt and fresh cracked pepper to enhance the natural flavors of the meat. Salt can be added in advance, up to 48 hours ahead of time if possible, to allow the flavors to penetrate the meat. However, even seasoning the meat just an hour before cooking can make a noticeable difference.
Before cooking, it's important to bring the backstrap to room temperature by taking it out of the refrigerator 30 minutes in advance. This ensures even cooking and prevents excessive steaming when the cold meat hits the hot pan. Blotting the steaks with a paper towel before searing also helps achieve a crispy, brown crust.
Searing in a Hot Skillet
When it's time to cook the backstrap, a hot skillet is your best friend. Heat a large cast iron or stainless steel skillet over medium-high heat and add enough oil to lightly coat the bottom. Choose an oil with a neutral taste and a high smoking point, such as avocado, grapeseed, or canola oil.
Once the skillet is hot, lay the backstrap steaks down, leaving some space in between them. Sear the steaks until a dark crust forms and the meat no longer sticks to the pan, which usually takes about 2 to 4 minutes. Flip the steaks and continue cooking until the desired level of doneness is reached.
If you're cooking an elk or moose backstrap, you may need to transfer the skillet into a preheated oven to finish cooking. Adjust the temperature accordingly to ensure the outside doesn't burn before the inside is cooked through.
Butter Basting
Halfway through cooking or after flipping the steaks, you can add butter to the skillet to enhance the flavor and add extra fat to the venison. Consider incorporating smashed garlic cloves and fresh herbs like rosemary or thyme for additional aromatic notes. When the butter bubbles, tilt the pan to pool the liquids to one side. Use a spoon to scoop up the melted butter and pour it over the meat, repeating this process several times to butter-baste the venison.
Butter basting is optional and can be skipped depending on how you plan to serve the steaks. It adds richness and flavor to the meat, especially when served with mashed potatoes or other side dishes. If you prefer a leaner option, you can omit the butter basting step.
Testing for Doneness
There are two reliable methods for checking the doneness of your backstrap steaks. The most accurate way is to use a meat thermometer. Insert the thermometer into the thickest part of the steak and refer to a temperature guide to determine the desired level of doneness. Remember that meat continues to cook even after it's removed from heat, so it's best to pull the steak a couple of degrees before reaching the desired final temperature.
If you prefer a more hands-on approach, you can use the finger test. This method offers a rough estimate but is not as precise as using a thermometer. By comparing the firmness of the meat with the different areas of your hand, you can get an idea of the steak's doneness. However, using a meat thermometer is highly recommended for accurate results.
Resting the Steaks
After cooking, it's crucial to let the backstrap steaks rest before slicing into them. Resting allows the meat to relax and the juices to redistribute, resulting in a juicier and more flavorful steak. Avoid tenting the steaks with foil, as it can trap heat and create steam, which can affect the crust you've worked hard to achieve.
Instead, let the steaks rest uncovered for about 5 to 10 minutes. This short waiting period will be rewarded with a more enjoyable eating experience, as the juices will be evenly distributed throughout the meat.
Smoked backstrap is a delicious and highly sought-after cut of wild game. By following the proper techniques for preparing, seasoning, and cooking backstrap, you can achieve mouthwatering venison steaks that rival the best beef cuts. Whether you're a seasoned hunter or a beginner in the kitchen, this guide has provided you with the knowledge and tips to elevate your backstrap game. Enjoy the fruits of your labor and savor every bite of your perfectly seared smoked backstrap.
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