The wild game version of the beef ribeye is the undoubtably the backstrap. Located along both sides of the vertebrae, this muscle group rivals any other cut and is regarded as the select cut off any ungulate. Strap also lacks a “gamey” aftertaste that can be off-putting to most people. With some simple care and preparation, you can transform this iconic cut into a delicious meal that will rival any high dollar steak
Compared to beef, venison has a significant difference in marbling and fat content. Most wild game fats with the exceptions to bear and ducks, possess a waxy fat. This fat does not render like a beef steak. A common mistake to wild game is overcooking, which will leave your meat dry and tough. If you are an individual that only will take a steak well done, I recommend giving a rare-medium rare venison steak a try.
You will need:
-Venison back strap, cut into thirds
-2 tablespoons of course salt
-2 tablespoons of course ground pepper
-meat thermometer
-cooking oil
-Butter and garlic powder (optional)
Thaw your venison backstrap a day before cooking. I highly recommend leaving your thawed strap out for several hours on a paper towel lined plate until it is at room temperature, this will help the tenderness of the final product. Start a charcoal or gas grill so it is ready prior. If you have a whole backstrap, cut into thirds and leave whole. Refrain from thinly slicing up your backstrap. Start by slicing away any silver skin and fat. Take your salt and liberally coat all sides evenly, repeat the same with the pepper. Use more seasoning if needed. Heat a skillet with cooking oil with high heat for 5 minutes. You only need a few tablespoons of oil to coat the bottom. Place your strap in the skillet, 45 seconds to one minute is typically enough to caramelize the meat. Flip the strap over, repeat and remove the meat. Place directly on a hot grill.
(If you lack a grill, an oven works as well. Just use the same skillet and place in a 400-degree oven. Flip the meat after 4 minutes until internal temperature reaches 125)
If using charcoal, close your vents halfway, it will help give the meat a subtle smoke flavor as well as prevent burn. Close the lid and check back in 4-5 minutes. Back strap thickness and size will dictate the time to flip, I always check temperature at the 4-minute mark to carefully monitor then flip the meat. Once flipped, check your meat again with the thermometer after 3-5 minutes. If you prefer a finished product that is on the rarer side, shoot for a 125-degree internal temperature. Do not go past 130, as the meat will continue to cook during the resting step. Remove the meat, place on a plate and cover with tinfoil. Letting the meat rest for 10 minutes will relax the juices and promote tenderization.
After the ten-minute rest period, cut into servable slices and serve. A great compliment to the strap is to melt a few tablespoons of butter and give it a few heavy sprinkles of garlic powder. This is a great option that compliments the meat. I prefer to let the meat do the talking, devouring a rare cooked steak as is. It can be argued, however enjoying a premier cut of any animal you harvested with yourself, or friends and family is the ultimate tribute to the story of the hunt and the sacrifice of the animal.
