For many hunters and outdoor enthusiasts, there’s no greater culinary delight than a perfectly grilled deer backstrap. This tender and flavorful cut of meat is a prized possession, and when cooked just right, it can be a truly unforgettable dining experience. In this article, we’ll take you through the steps to achieve grilling perfection with your deer backstrap, from preparation to plating.
Understanding the Deer Backstrap
Before we dive into the cooking process, it’s essential to understand the anatomy of the deer backstrap. The backstrap is a long, narrow cut of meat that runs along the spine of the deer, from the base of the neck to the hindquarters. It’s a tender and lean cut, making it ideal for grilling. The backstrap is also relatively small, typically weighing between 1-2 pounds, depending on the size of the deer.
Choosing the Right Cut
When selecting a deer backstrap for grilling, look for a cut that is:
- Fresh: If you’re hunting, try to process the deer as soon as possible to ensure the meat is fresh. If you’re purchasing from a butcher, make sure it’s been stored properly.
- Lean: A leaner cut will result in a more tender and flavorful final product.
- Free of silver skin: Silver skin is a thin, shiny layer of connective tissue that can make the meat tough and chewy. Remove as much of this as possible before cooking.
Preparing the Deer Backstrap for Grilling
Before you throw the deer backstrap on the grill, there are a few steps to take to ensure it’s prepared for cooking.
Trimming and Cleaning
- Trim any excess fat or silver skin from the backstrap.
- Rinse the meat under cold water, patting it dry with paper towels to remove excess moisture.
- Use a sharp knife to make a few shallow cuts on the surface of the meat, about 1/4 inch deep. This will help the seasonings penetrate the meat.
Seasoning the Deer Backstrap
- In a small bowl, mix together your desired seasonings. Some popular options include:
- Salt and pepper
- Garlic powder and onion powder
- Paprika and dried thyme
- Lemon pepper and herbs
- Rub the seasonings all over the deer backstrap, making sure to coat it evenly.
- Let the meat sit at room temperature for 30 minutes to 1 hour before grilling. This will help the seasonings penetrate the meat and allow the meat to cook more evenly.
Grilling the Deer Backstrap
Now it’s time to fire up the grill and cook the deer backstrap to perfection.
Grill Temperature and Heat
- Preheat your grill to medium-high heat, around 400-450°F (200-230°C).
- Make sure the grates are clean and brush them with oil to prevent sticking.
Grilling the Deer Backstrap
- Place the deer backstrap on the grill, away from direct heat.
- Close the lid and cook for 5-7 minutes per side, or until the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the meat, avoiding any fat or bone.
- Once the deer backstrap is cooked to your desired level of doneness, remove it from the grill and let it rest for 5-10 minutes.
Resting the Deer Backstrap
- During the resting period, the juices will redistribute, making the meat even more tender and flavorful.
- Keep the deer backstrap away from direct heat and cover it with foil to retain heat.
Slicing and Serving the Deer Backstrap
The final step is to slice and serve the deer backstrap.
Slicing the Deer Backstrap
- Use a sharp knife to slice the deer backstrap against the grain, about 1/4 inch thick.
- Slice the meat in a smooth, even motion, applying gentle pressure.
Serving the Deer Backstrap
- Serve the sliced deer backstrap hot, garnished with fresh herbs or a sprinkle of paprika.
- Offer your choice of sides, such as grilled vegetables, mashed potatoes, or a salad.
| Internal Temperature | Level of Doneness |
|---|---|
| 120-125°F (49-52°C) | Rare |
| 130-135°F (54-57°C) | Medium-rare |
| 140-145°F (60-63°C) | Medium |
| 150-155°F (66-68°C) | Medium-well |
| 160°F (71°C) or higher | Well-done |
Tips and Variations
- To add extra flavor, try marinating the deer backstrap in your favorite sauce or seasoning mixture for 30 minutes to 1 hour before grilling.
- For a crispy crust, grill the deer backstrap over direct heat for 1-2 minutes per side, or until a nice sear forms.
- Experiment with different seasonings and marinades to find your favorite flavor combination.
By following these steps and tips, you’ll be well on your way to grilling a delicious deer backstrap that’s sure to impress your friends and family. Remember to always handle and cook the meat safely, and enjoy the fruits of your labor!
What is a deer backstrap and why is it a popular choice for grilling?
A deer backstrap is a long, lean cut of meat that comes from the back of a deer. It is a popular choice for grilling because it is tender, flavorful, and relatively easy to cook. The backstrap is a muscle that runs along the spine of the deer, and it is known for its rich, gamey flavor.
When cooked correctly, a deer backstrap can be a truly delicious and memorable meal. It is a great option for those who are looking to try something new and exciting, and it is also a popular choice among hunters and outdoor enthusiasts. Whether you are a seasoned griller or just starting out, a deer backstrap is definitely worth trying.
What are the key steps to preparing a deer backstrap for grilling?
To prepare a deer backstrap for grilling, you will need to start by trimming any excess fat or connective tissue from the meat. This will help to ensure that the meat cooks evenly and prevents it from becoming tough or chewy. Next, you will need to season the meat with your desired spices and marinades.
Once the meat is seasoned, you can let it sit at room temperature for about 30 minutes to allow the seasonings to penetrate the meat. This step is important because it will help to ensure that the meat is flavorful and tender. After the meat has sat for 30 minutes, you can place it on the grill and cook it to your desired level of doneness.
What type of grill is best for cooking a deer backstrap?
When it comes to cooking a deer backstrap, a gas or charcoal grill is a great option. Both types of grills can produce high heat, which is necessary for searing the outside of the meat and locking in the juices. If you have a gas grill, you can use the high heat setting to sear the meat quickly, while a charcoal grill will provide a more traditional, smoky flavor.
Regardless of which type of grill you choose, make sure that it is preheated to a high temperature before adding the meat. This will help to ensure that the meat cooks evenly and prevents it from becoming tough or chewy. You should also make sure that the grates are clean and well-oiled to prevent the meat from sticking.
How long does it take to cook a deer backstrap on the grill?
The cooking time for a deer backstrap will depend on the thickness of the meat and the level of doneness that you prefer. As a general rule, a deer backstrap will take about 5-7 minutes per side to cook to medium-rare. This means that the total cooking time will be around 10-14 minutes.
It’s also important to use a meat thermometer to ensure that the meat is cooked to a safe internal temperature. The recommended internal temperature for deer meat is at least 145°F, with a 3-minute rest time before serving. This will help to ensure that the meat is tender and flavorful, while also preventing foodborne illness.
What are some common mistakes to avoid when grilling a deer backstrap?
One of the most common mistakes to avoid when grilling a deer backstrap is overcooking the meat. Deer meat can become tough and dry if it is overcooked, so it’s essential to use a meat thermometer to ensure that it is cooked to the correct internal temperature. Another mistake to avoid is not letting the meat rest before slicing it.
Letting the meat rest will help to ensure that the juices are evenly distributed throughout the meat, making it more tender and flavorful. You should also avoid pressing down on the meat with your spatula while it is cooking, as this can squeeze out the juices and make the meat tough.
How do I slice a deer backstrap after it’s been grilled?
To slice a deer backstrap after it’s been grilled, you will need to let it rest for a few minutes to allow the juices to redistribute. This will help to ensure that the meat is tender and flavorful. Once the meat has rested, you can slice it against the grain using a sharp knife.
Slicing against the grain means cutting the meat in the direction of the muscle fibers, rather than across them. This will help to ensure that the meat is tender and easy to chew. You can slice the meat into thin strips or medallions, depending on your preference.
What are some popular ways to serve a grilled deer backstrap?
A grilled deer backstrap can be served in a variety of ways, depending on your preference. One popular option is to serve it with a side of roasted vegetables, such as asparagus or Brussels sprouts. You can also serve it with a side of mashed potatoes or a salad.
Another popular option is to serve the deer backstrap with a sauce or marinade. This can add extra flavor to the meat and help to enhance its natural flavor. Some popular sauce options include a red wine reduction or a peppercorn sauce. You can also serve the deer backstrap with a side of grilled bread or over rice.