WebPlace your slices of deer tenderloin in the crock-pot, pour the soup/ranch mixture over it and let it cook for about 5 hours until the meat in fork tender. We then served the …
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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.
These muscles run parallel alongside the back of a deer. While they are often confused with venison tenderloins, they are not the same thing. While venison loin is found within the abdominal cavity of a deer, the backstrap is found running just along the spine on either side from the shoulder to the hip resting on top of the ribcage.