How To Cook Venison Backstrap?

How to Cook Venison Backstrap
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What Is Backstrap?

Backstrap is a cut of beef or venison that includes the loin, ribs, and flank. This cut is usually 2 to 3 pounds of meat and is typically around the size of a large fist. It can be cooked in a variety of ways, but they all have the same end goal of making a flavorful, juicy cut. A common cooking method is to cook venison backstrap in a roasting pan. This method works well for medium and large cuts of meat. This way, the meat stays moist while it cooks, and it retains more of the natural juices from the meat. Another popular way to cook backstrap is to slow cook it over low heat in the oven. This can take anywhere from an hour or two to several hours. This is the way to cook backstrap.

The Benefits of Venison

Venison can be a great source of protein and nutrients for your body. Venison backstrap is typically a lean cut of meat. Venison backstrap can be especially healthy for those that are on a special diet or that need to lose weight. Here are some of the benefits of eating venison:
• Good source of protein
• Lean meat
• Low in saturated fat
• Low in cholesterol
• Lower in sodium than most other meat types
• Medium in fiber
• Good source of iron
• Good source of vitamin B-12
• Can be an excellent source of zinc
• Good source of magnesium
• Can help improve your immune system
• It’s lower in fat than other lean meat
• Can help lower cholesterol
• Low in saturated fat
• Can be lower in sodium than other meat types
• Can be a great source of iron
• Good source of zinc
• Can be lower in saturated fat than other lean meat
• Can be lower in sodium than other meat types
• Can be a great source of zinc
• Can help lower cholesterol
• It’s lower in fat than other lean meat
• Can be lower in saturated fat than other lean meat
• Can be a great source of iron
• Can be a great source of zinc
• Can be lower in saturated fat than other lean meat
• Can be lower in sodium than other meat types
• Can be a great source of iron

How to Cook Venison

When the temperature reaches 145°F, the backstrap should be removed from the bone. Once the backstrap has been removed, place it into a bowl. Now, add a small amount of water and kosher salt to the backstrap. This will help to draw out the blood and make the meat more tender. Then, you can either let it cook over a burner or you can marinate it.

Venison Backstrap, How to Cook

Backstrap, a portion of the hind leg of the animal, usually taken from the hind leg of a deer, elk, or other similar game animal.

How to Store Backstrap

There are several methods for storing venison backstrap, including brine, bacon curing salt, and ice. The most common method is to brine the meat for one to two days. Before brining, clean the backstrap thoroughly. If you are not familiar with brining, you can read more about it on our blog post about how to brine. To store backstrap, place the backstrap in a large plastic or glass container with an airtight lid. Add 2 to 3 gallons of water. Make sure that the water covers the meat completely, and that the container is room temperature. Add a small amount of salt to the container. After the salt and water have been added, leave the container on the counter for five to six hours. For best results, set the container in a warm location for 24 hours. If you want to be able to quickly cook the backstrap, you can also place the meat in a plastic bag, then freeze the bag for at least 48 hours. Once the backstrap is frozen, place the bag in the freezer. The backstrap should keep for one year in the freezer. To cook the backstrap, place in a large pot or Dutch oven. Pour enough water into the pot to cover the meat. Bring to a boil, and then simmer for 2 to 3 hours or until the backstrap is fork-tender. Remove the backstrap from the pot, and allow to cool slightly before slicing or breaking up with a fork.