How to Cook Venison Backstrap in the Oven: A Delicious and Easy Recipe

How to Cook Venison Backstrap in the Oven

Venison backstrap is a delicious and tender cut of meat that is perfect for a special occasion. It is also relatively easy to cook, making it a great option for beginner cooks. In this article, we will walk you through the steps of cooking venison backstrap in the oven, from start to finish. We will also provide tips for making sure your venison backstrap is cooked to perfection.

So whether you are a seasoned hunter or a first-time cook, read on for all the information you need to know about cooking venison backstrap in the oven!

Step	Ingredients	Instructions
1	1 venison backstrap	Preheat oven to 350 degrees F (175 degrees C). Season the backstrap with salt and pepper.
2	2 tablespoons olive oil	Heat the oil in a large skillet over medium heat. Sear the backstrap on all sides until browned.
3	1 tablespoon butter	Transfer the backstrap to a baking dish. Dot with butter.
4	1 teaspoon dried thyme	Sprinkle with thyme.
5	1/2 cup dry white wine	Pour the wine into the baking dish.
6	1/4 cup chicken broth	Cover the baking dish with foil. Bake for 20 minutes per pound, or until the meat is cooked through.
7	Let rest for 5 minutes before slicing and serving.

Venison backstrap is a delicious and tender cut of meat that is perfect for roasting in the oven. It is also a relatively lean cut of meat, making it a healthy option for a quick and easy weeknight meal.

This guide will show you how to cook venison backstrap in the oven so that it comes out perfectly juicy and flavorful. We will also provide some tips on how to choose the best venison backstrap and how to marinate it for maximum flavor.

Preparing the Venison Backstrap

The first step is to prepare the venison backstrap. This involves trimming any excess fat and cutting it into 1-inch thick pieces. You can also marinate the backstrap in your favorite marinade for at least 30 minutes, or up to overnight.

Cooking the Venison Backstrap

To cook the venison backstrap, you will need to preheat your oven to 400 degrees Fahrenheit. Then, heat some olive oil in a large oven-safe skillet over medium-high heat.

Once the skillet is hot, sear the backstrap on all sides until browned. This will help to seal in the juices and flavor.

Transfer the backstrap to the oven and cook for 10-12 minutes per inch of thickness, or until the internal temperature reaches 145 degrees Fahrenheit.

Tips for Choosing the Best Venison Backstrap

When choosing a venison backstrap, look for a piece of meat that is:

• Firm and dense
• Free of blemishes or discoloration
• A deep red color
• With a slight marbling of fat

Tips for Marinating Venison Backstrap

Marinating venison backstrap can help to tenderize the meat and add flavor. There are many different marinades you can use, but some of the most popular include:

• A simple salt and pepper rub
• A marinade made with olive oil, red wine vinegar, and herbs
• A marinade made with soy sauce, garlic, and ginger

Venison backstrap is a delicious and versatile cut of meat that can be cooked in a variety of ways. When cooked properly, it is tender, juicy, and flavorful. This guide has provided you with all the information you need to cook venison backstrap in the oven so that it comes out perfectly.

Here are some additional tips for cooking venison backstrap:

• Use a meat thermometer to ensure that the meat is cooked to the correct temperature. Venison backstrap should be cooked to an internal temperature of 145 degrees Fahrenheit.
• Let the meat rest for a few minutes after cooking before slicing it. This will allow the juices to redistribute and the meat to be more tender.
• Serve venison backstrap with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Resting the Venison Backstrap

After you remove the venison backstrap from the oven, it is important to let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender finished product.

To rest the venison backstrap, simply place it on a cutting board or serving platter and cover it with aluminum foil. Allow it to rest for 5-10 minutes before slicing and serving.

Serving the Venison Backstrap

The venison backstrap can be served with your favorite sides, such as roasted vegetables, mashed potatoes, or rice. Here are a few ideas for serving venison backstrap:

• With roasted vegetables: Roasted vegetables are a classic side dish for venison backstrap. Some good options include roasted carrots, potatoes, Brussels sprouts, or asparagus.
• With mashed potatoes: Mashed potatoes are another popular side dish for venison backstrap. They are simple to make and pair well with the rich flavor of the meat.
• With rice: Rice is a versatile side dish that can be paired with a variety of meats. It is also a good option for people who are gluten-free or who do not eat potatoes.

No matter what sides you choose, be sure to let the venison backstrap rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender finished product.

Venison backstrap is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you grill, roast, or pan-fry it, venison backstrap is sure to be a hit with your family and friends.

Here are a few tips for cooking venison backstrap:

• Use a meat thermometer to ensure that the meat is cooked to the desired doneness. Venison backstrap should be cooked to an internal temperature of 145 degrees Fahrenheit.
• Let the meat rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender finished product.
• Serve venison backstrap with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

  How do I cook venison backstrap in the oven?

• Preheat oven to 375 degrees Fahrenheit.
• Tenderize the meat by pounding it with a meat mallet or rolling pin. This will help to break down the muscle fibers and make the meat more tender.
• Season the meat with salt, pepper, garlic powder, and other herbs and spices as desired.
• Drizzle the meat with olive oil or melted butter. This will help to keep the meat moist while it cooks.
• Place the meat on a baking sheet lined with parchment paper.
• Roast the meat for 20-25 minutes per pound, or until it reaches an internal temperature of 145 degrees Fahrenheit.
• Let the meat rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute and the meat to be more tender.

What temperature should I cook venison backstrap to?

Venison backstrap should be cooked to an internal temperature of 145 degrees Fahrenheit. This will ensure that the meat is cooked through and safe to eat.

**How long does it take to cook venison backstrap in the oven?

Venison backstrap will take 20-25 minutes per pound to cook in the oven. For example, a 1-pound venison backstrap will take 20-25 minutes to cook.

**What can I serve with venison backstrap?

There are many different ways to serve venison backstrap. Some popular options include:

• Roasted vegetables
• Mashed potatoes
• Wild rice pilaf
• Salad
• Fruit

**What are some tips for cooking venison backstrap?

Here are some tips for cooking venison backstrap:

• Tenderize the meat before cooking. This can be done by pounding it with a meat mallet or rolling pin.
• Season the meat with salt, pepper, garlic powder, and other herbs and spices as desired.
• Drizzle the meat with olive oil or melted butter. This will help to keep the meat moist while it cooks.
• Cook the meat to an internal temperature of 145 degrees Fahrenheit. This will ensure that the meat is cooked through and safe to eat.
• Let the meat rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute and the meat to be more tender.

**What are some common mistakes people make when cooking venison backstrap?

Here are some common mistakes people make when cooking venison backstrap:

• Overcooking the meat. Venison backstrap is a lean cut of meat and can become tough if it is overcooked.
• Not seasoning the meat. Venison backstrap has a mild flavor and can benefit from being seasoned with salt, pepper, garlic powder, and other herbs and spices.
• Not letting the meat rest. Letting the meat rest for 5-10 minutes after cooking will allow the juices to redistribute and the meat to be more tender.

  Venison backstrap is a delicious and versatile cut of meat that can be cooked in a variety of ways. In this article, we discussed how to cook venison backstrap in the oven. We covered everything from choosing the right cut of meat to marinating and cooking it to perfection. We also provided some tips for making sure your venison backstrap is juicy and flavorful.

Here are the key takeaways from this article:

• Venison backstrap is a lean cut of meat that is best cooked to medium-rare.
• Marinating venison backstrap in a flavorful liquid will help to tenderize the meat and add flavor.
• Venison backstrap can be cooked in a variety of ways, including roasting, grilling, and pan-frying.
• When cooking venison backstrap, it is important to cook it to the proper temperature to avoid overcooking.
• Venison backstrap is a delicious and healthy meat that can be enjoyed by people of all ages.