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Learn how to properly cook the finest cut of venison with this simple venison backstrap recipe
By Chef Derek St. Romain
Undoubtedly the most iconic and coveted cut of meat a huntercan enjoy, the venison loin isgreat for pan searing or grilling. More commonly referred to as the backstrap, this cut offers tremendous cooking potential. The following simple recipe will help you properly prepare and enjoy the choicestof game meat.
Yield: 1 venison backstrap
Prep time: 10 minutes
Cook time: 8-10 minutes
Ingredients:
- 1 venisonbackstrap
- 4 ounces olive oil
- 3 tablespoons cracked black pepper
- 3 tablespoons coarse sea salt
- 2 tablespoons fresh garlic purée
- Fresh rosemary
- Buttermilk
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Directions:
- Soak the venison backstrap in 40 percent fat content buttermilk and fresh rosemary for 48 hours in the refrigerator.
- After the meat is done marinating, rinse off all buttermilk and rosemary and leave the meat out at room temperature for about 45 minutes. (Never cook any red meat that’s cold. Always allow it to reach room temperature first.)
- Once the meat has set out, coat in olive oil, cover in salt and pepper, and then rub in the garlic. Let the meat sit for another 15 minutes before you start the cooking process.
- In a cast-iron skillet (or on a grill), turn on high heat for 3 or 4 minutes before placing the meat in the pan. Cook for approximately 2 minutes per side, turning 3 to 4 times for a medium-cooked loin. Once the loin is cooked, let it sit out again for another 10 minutes for the meat to settle. (If you cut the venison backstrap too soon, all of the juices and flavor will simply run out of the meat.)
- Cut the loin into medallions but then “reassemble” it to serve. Having a big bowl of horseradish cream sauce at the ready helps to make this one incredible main dish!
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