Want the best venison backstrap recipes? These three dishes will have everyone cleaning their plates and coming back for ...

How to Perfectly Reverse-Sear a Venison Backstrap A reverse sear simply means that you sear the outside of the meat after you’ve cooked the inside to the perfect level of doneness—in this case ...

Here are some of my favorite ways to prepare a venison backstrap. These recipes were refined with whitetail meat, but they also work well for any big game animal. The average whitetail backstrap ...

Venison Backstrap: About 2 pounds.The backstrap is a tender cut of meat that runs along both sides of the deer's spine and is equivalent to a beef tenderloin. It's lean and tender, perfect for ...

There is a widespread misconception that tenderloins are the long cut of meat that runs alongside ... In reality, this arm-length cut is the backstrap, not the tenderloin. True tenderloins are found ...

Unlike factory-farmed meat, wild game animals have their ... Help Out by Eating Them The ideal means of cooking venison is to take a nice backstrap (a succulent loin cut the equivalent to a ...

Venison chops, cut from the backbone and which contain the tenderloin and/or the backstrap, are one of the finest cuts of meat you can find. In this dish, the richness of the venison is balanced by ...

the vacuum-packed venison backstrap on the left is beginning to leak some air — that can affect flavor, but vacuum-packing is considered the best option to maintain fresh meat quality and flavor.

The fat in deer meat is what can give venison that gamey flavor. There is nothing better in my opinion than a thick cut venison backstrap steak trimmed of all fat that has been marinated and ...

At 1-year old, the vacuum-packed venison backstrap on the left is beginning to leak some air — that can affect flavor, but vacuum-packing is considered the best option to maintain fresh meat quality ...