Everything else—seasonings, sauces, sides, etc.—change freely, but the basic formula is almost always the same. In general, the best way to prepare deer backstrap is often the simplest. Stuffing, bacon wrapping, or smothering venison backstrap in heavy marinades can transform and overpower the flavor and texture of the meat.
Marinated Venison BackstrapModern Farmhouse Eats olive oil, lemon juice, black pepper, venison, worcestershire and 4 more Easy Grilled Venison BackstrapBitz and Giggles balsamic vinegar, olive oil, garlic, Worcestershire sauce, soy sauce and 1 more
Seared in a skillet and finished in the oven, this venison backstrap is a tender cut of deer meat served up as a hearty winter meal. Preheat the oven to 375F. Pat dry a fully thawed, room temperature venison backstrap with paper towels. Slice the onions and add to a skillet with butter over medium heat. Sauté for about 5 minutes.
tomatoes, black pepper, venison, portobello mushrooms, mozzarella cheese and 5 more Rolled and Stuffed BackstrapMeat Eater salt, cayenne pepper, black pepper, red wine, fresh spinach leaves and 13 more Elk BackstrapRasa Malaysia