Meateater Venison Backstrap Recipes

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

A grilled venison backstrap recipe with a simple marinade that leads to the most tender, juicy and flavorful deer backstrap you'll ever eat!

Provided by Gina Matsoukas

Time 12h15m

Number Of Ingredients 7

Ingredients

1.5-2 pounds venison backstrap
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1/2 tablespoon minced ginger
1 teaspoon maple syrup
1 teaspoon Worcestershire sauce

Steps:

Whisk all the ingredients for the marinade together in a small bowl.
Place the venison in a sealable plastic or silicone bag.
Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
Preheat an outdoor grill to 500°F.
Using tongs, remove the venison from the bag and place on the grill over direct heat.
Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

Nutrition Facts : Calories 416 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 179 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 69 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

FRIED VENISON BACKSTRAP

Fried Venison Backstrap image

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Provided by Nicole Holland Green

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h50m

Yield 8

Number Of Ingredients 9

Ingredients

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Steps:

Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g

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