4 Unique Venison Backstrap Recipes
Venison backstrap – or loin – is a highly prized cut of meat, so next time you decide to cook up a batch, make it extra special with one of these network-star-approved recipes
Lee and Tiffany Lakosky's venison-stuffed baked potato recipe was inspired by the Mathews Archery “Venison Man-Tato” from their 2016 product catalog. (Photo courtesy of Lee and Tiffany Lakosky)
Located along both sides of a deer’s spine (or antelope, elk, moose, caribou), backstraps are coveted for their tenderness and ease to clean. Any fat or silver skin is easily shaved off the surface of each loin, resulting in a solid piece of meat that can be prepared whole or cut into smaller steaks.
Elegant to easy, venison loin is versatile in the kitchen; you can cook them simply or they can easily stand up beautifully as the centerpiece at your next dinner party. We bring you four different loin recipes from Outdoor Channel stars offering just that. In addition to a classic buttermilk and bacon-wrapped venison loin recipe, the other three recipes will carry you through breakfast, lunch and dinner.
Venison Backstraps with Sweet Potato Mash, Jicama and Radish Slaw and Blueberry Sauce
This recipe was originally created in New Zealand by Chef Daniel Meredith for Chris Brackett, host of Fear No Evil
Chris Brackett recipe: Venison Backstraps with Sweet Potato Mash, Jicama and Radish Slaw and Blueberry Sauce (Photo courtesy of Chris Brackett)
- 2 large venison loins (best if aged for a few days)
- 3 sweet potatoes
- Kale leaves
- 1 jicama
- Half a green cabbage
- 2 radishes
- 2 tablespoons of mayonnaise
- 1 cup of frozen blueberries
- Seasonings: olive oil, smoked paprika, wholegrain mustard, A1 sauce, Cholula hot sauce, black pepper, seasoned meat tenderizer, "Bull shit" seasoning
Trim the backstraps of any gristle or sinew. Then generously season the meat with about a teaspoon of each ingredient. Cover the backstrap and set in the refrigerator for around 5 hours or overnight.
Preheat the oven to 350° F and bake the sweet potatoes with the skin on for 45 minutes or until completely softened. Peel them while warm and mash with a little butter, salt and pepper, and then set aside. Add the blueberries to a saucepan and reduce by half until semi-thick and cool.
To make the slaw, peel the jicama and cut into thin sticks (you also can use a grater). Finely slice the cabbage and the radish. Combine all vegetables with the mayonnaise and refrigerate.
For best results, grill the backstraps for about 4 or 5 minutes on each side or until you get a core temp of 140° F for medium-rare. It is important to rest the meat before slicing. Heat the kale in a little water and salt, along with the warmed mash sweet potatoes. Serve grilled backstrap steaks with radish slaw and blueberry sauce.
Buttermilk Venison Loin Wrapped in Bacon
By: Keith and Jeanne Mark of Shawn Michaels’ MacMillan River Adventure
Keith and Jeanne Mark recipe: Buttermilk Venison Loin Wrapped in Bacon (Photo courtesy of Jenny Nguyen)
- Venison loin (backstrap)
Cut backstraps into chunks, and let them soak overnight in buttermilk. Pat venison pieces dry with paper towels. Allow meat to sit outside of the refrigerator at room temperature for 30 minutes before grilling. Wrap each chunk in bacon. Grill venison for approximately 15 minutes.
Venison-Stuffed Baked Potato
By: Lee and Tiffany Lakosky of Crush with Lee & Tiffany
Lee and Tiffany Lakosky recipe: Venison-Stuffed Baked Potato (Photo courtesy of Lee and Tiffany Lakosky)
“This one is for the meat and potato lovers! Come in from a cold day of hunting to this quick, healthy, hot and satisfying meal.” This recipe was inspired by the Mathews Archery “Venison Man-Tato” from their 2016 product catalog.
- 1 large baking potato
- 1 cup of mushrooms
- 1 cup of sliced green peppers
- 1 cup of sliced onions
- 6 ounces of grilled or sautéed venison loin (backstrap)
- ¼ cup shredded Monterey Jack cheese (or cheese of choice)
Heat oven 350° F and bake potato until soft. Meanwhile, sauté mushrooms, green peppers and onions. Add grilled or sautéed venison to vegetables and combine.
When potato is done, cut a slit through the skin lengthwise and break open. Scoop out some of the middle with a spoon. Stuff the cavity with venison and vegetable mixture. Top with cheese, sprinkle with salt and pepper and bake for additional 10 minutes. Enjoy!
Sweet Potato Hash with Venison Backstrap and Eggs
By: Gregg Ritz, host of Hunt Masters
Gregg Ritz recipe: Sweet Potato Hash with Venison Backstrap and Eggs (Photo courtesy of Gregg Ritz)
“This is a favorite at the Illinois cabin for a high-protein, low-carb dish that keeps you going in the field all day long!”
- 4 cups of diced butternut squash
- 8 ounces of grilled or sautéed venison loin (backstrap)
- 2 cups of diced red peppers
- 2 cups of diced onion
- 2-4 fried eggs
- Parsley to garnish
- Hot sauce to finish
Heat oven to 350° F. Mix diced butternut squash, red peppers and onions in a cast iron skillet and toss with olive oil, salt and pepper. Bake until soft.
Meanwhile, sauté or grill the venison, and then fry 2 to 4 large eggs to your preference. Add the venison to the butternut squash, pepper and onion mixture. Top with eggs. Garnish with parsley and hot sauce. Enjoy!