Cooking Backstrap Medallions to Perfection: A Comprehensive Guide

Backstrap medallions, also known as venison medallions, are a delicacy for many meat enthusiasts. These tender and lean cuts of meat come from the back of a deer, and when cooked correctly, they can be a truly unforgettable culinary experience. In this article, we will delve into the world of backstrap medallions, exploring the best ways to cook them, and providing you with a comprehensive guide to achieve perfection.

Understanding Backstrap Medallions

Before we dive into the cooking process, it’s essential to understand what backstrap medallions are and what makes them unique. Backstrap medallions are cut from the loin section of a deer, which is located on the back of the animal. This area is known for its tenderness and leanness, making it an ideal cut for those looking for a healthier meat option.

Backstrap medallions are typically cut into thin slices, usually around 1-2 inches thick, and are characterized by their rich, gamey flavor. They are an excellent choice for grilling, pan-searing, or oven roasting, and can be cooked to a variety of temperatures to suit your desired level of doneness.

Choosing the Right Backstrap Medallions

When selecting backstrap medallions, it’s crucial to look for a few key characteristics. Here are some tips to help you choose the best medallions:

• Look for freshness: Fresh backstrap medallions should have a rich, red color and a slightly firm texture. Avoid medallions that appear dull or have a soft, mushy texture.
• Check the marbling: Marbling refers to the amount of fat that is dispersed throughout the meat. Backstrap medallions with a moderate amount of marbling will be more tender and flavorful than those with little to no marbling.
• Consider the size: Backstrap medallions can vary in size, but it’s generally recommended to choose medallions that are around 6-8 ounces each. This size will allow for even cooking and a more tender final product.

Preparing Backstrap Medallions for Cooking

Before cooking your backstrap medallions, it’s essential to prepare them properly. Here are a few steps to follow:

• Bring the medallions to room temperature: Remove the medallions from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will help the meat cook more evenly.
• Season the medallions: Sprinkle both sides of the medallions with your desired seasonings, such as salt, pepper, and garlic powder.
• Pat dry the medallions: Use a paper towel to gently pat the medallions dry, removing any excess moisture. This will help create a crispy crust on the outside of the meat.

Cooking Methods for Backstrap Medallions

There are several ways to cook backstrap medallions, each with its own unique benefits and drawbacks. Here are a few popular methods:

• Grilling: Grilling is a great way to add a smoky flavor to your backstrap medallions. Preheat your grill to medium-high heat, and cook the medallions for 3-4 minutes per side, or until they reach your desired level of doneness.
• Pan-searing: Pan-searing is a great way to achieve a crispy crust on the outside of the medallions. Heat a skillet over medium-high heat, add a small amount of oil, and cook the medallions for 2-3 minutes per side, or until they reach your desired level of doneness.
• Oven roasting: Oven roasting is a great way to cook backstrap medallions evenly and thoroughly. Preheat your oven to 400°F (200°C), and cook the medallions for 8-12 minutes, or until they reach your desired level of doneness.

Cooking Temperatures for Backstrap Medallions

When cooking backstrap medallions, it’s essential to cook them to a safe internal temperature to avoid foodborne illness. Here are some recommended cooking temperatures:

• Rare: 120°F – 130°F (49°C – 54°C)
• Medium-rare: 130°F – 135°F (54°C – 57°C)
• Medium: 140°F – 145°F (60°C – 63°C)
• Medium-well: 150°F – 155°F (66°C – 68°C)
• Well-done: 160°F – 170°F (71°C – 77°C)

Additional Tips for Cooking Backstrap Medallions

Here are a few additional tips to help you achieve perfection when cooking backstrap medallions:

• Don’t overcook: Backstrap medallions can become tough and dry if overcooked. Use a meat thermometer to ensure you’re cooking the medallions to a safe internal temperature.
• Let the medallions rest: After cooking the medallions, let them rest for 5-10 minutes before slicing. This will allow the juices to redistribute, making the meat more tender and flavorful.
• Use a cast-iron skillet: Cast-iron skillets are ideal for cooking backstrap medallions, as they retain heat well and can achieve a crispy crust on the outside of the meat.

Recipe: Pan-Seared Backstrap Medallions with Red Wine Reduction

Here’s a simple recipe to get you started:

Ingredients:

• 4 backstrap medallions
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 cup red wine
• 1 cup beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions:

1. Heat a cast-iron skillet over medium-high heat. Add the olive oil and butter, and cook until the butter is melted.
2. Add the backstrap medallions to the skillet, and cook for 2-3 minutes per side, or until they reach your desired level of doneness.
3. Remove the medallions from the skillet, and let them rest for 5-10 minutes.
4. Reduce the heat to medium, and add the red wine, beef broth, garlic, and thyme to the skillet. Bring the mixture to a simmer, and cook until the sauce has reduced by half.
5. Slice the backstrap medallions, and serve with the red wine reduction sauce.

In conclusion, cooking backstrap medallions can be a truly rewarding experience, especially when done correctly. By following the tips and techniques outlined in this article, you’ll be well on your way to achieving perfection and enjoying a delicious, tender, and flavorful meal.

What is a backstrap medallion and where does it come from?

A backstrap medallion is a type of cut from the tenderloin of a deer, typically a white-tailed deer. It is a long, narrow muscle that runs along the spine, and when cut into medallions, it becomes a tender and lean piece of meat. The backstrap is considered one of the most prized cuts of venison due to its tenderness and mild flavor.

Backstrap medallions are often harvested by hunters who process their own deer meat. However, they can also be found in some specialty butcher shops or high-end restaurants that serve game meat. When purchasing backstrap medallions, it’s essential to ensure they come from a reputable source to guarantee food safety and quality.

How do I prepare backstrap medallions for cooking?

To prepare backstrap medallions for cooking, start by trimming any excess fat or silver skin from the meat. Rinse the medallions under cold water, then pat them dry with paper towels to remove excess moisture. This helps create a better crust on the meat during cooking. Next, season the medallions with your desired herbs and spices, making sure to coat them evenly.

It’s also essential to bring the backstrap medallions to room temperature before cooking. This helps the meat cook more evenly and prevents it from cooking too quickly on the outside. Simply remove the medallions from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

What is the best way to cook backstrap medallions?

The best way to cook backstrap medallions is to use high-heat cooking methods, such as grilling, pan-searing, or oven broiling. These methods help create a nice crust on the outside while keeping the inside tender and juicy. When cooking backstrap medallions, it’s essential to not overcook them, as they can become tough and dry.

A good rule of thumb is to cook the medallions to an internal temperature of 130°F to 135°F for medium-rare. Use a meat thermometer to ensure the correct temperature, and avoid pressing down on the meat with your spatula, as this can squeeze out juices and make the meat tough.

Can I cook backstrap medallions in a slow cooker?

While it’s possible to cook backstrap medallions in a slow cooker, it’s not the recommended method. Slow cooking can make the meat tender, but it can also make it mushy and lose its natural texture. Backstrap medallions are best cooked using high-heat methods that help preserve their tenderness and juiciness.

If you still want to cook backstrap medallions in a slow cooker, make sure to cook them on low for a short period, such as 2-3 hours. You can also add some liquid to the slow cooker, such as stock or wine, to help keep the meat moist. However, be aware that the results may vary, and the meat may not be as tender as it would be when cooked using high-heat methods.

How do I prevent backstrap medallions from becoming tough?

To prevent backstrap medallions from becoming tough, it’s essential to not overcook them. Overcooking can cause the meat to dry out and become tough. Use a meat thermometer to ensure the correct internal temperature, and avoid cooking the medallions beyond 140°F.

Another way to prevent toughness is to not press down on the meat with your spatula while it’s cooking. This can squeeze out juices and make the meat tough. Instead, let the medallions cook undisturbed for a few minutes on each side, then flip them over to cook the other side.

Can I marinate backstrap medallions before cooking?

Yes, you can marinate backstrap medallions before cooking. In fact, marinating can help add flavor and tenderize the meat. Use a marinade that’s acidic, such as one containing vinegar or citrus juice, to help break down the proteins in the meat.

When marinating backstrap medallions, make sure to not over-marinate them. Acidic marinades can break down the meat too much, making it mushy. Marinate the medallions for 2-4 hours, or overnight in the refrigerator. Always pat the meat dry with paper towels before cooking to remove excess moisture.

How do I store cooked backstrap medallions?

To store cooked backstrap medallions, let them cool to room temperature, then refrigerate or freeze them. Cooked venison can be safely stored in the refrigerator for 3-4 days or frozen for up to 6 months. When refrigerating or freezing, make sure to wrap the medallions tightly in plastic wrap or aluminum foil to prevent moisture from entering.

When reheating cooked backstrap medallions, make sure to heat them to an internal temperature of 165°F to ensure food safety. You can reheat them in the oven, on the stovetop, or in the microwave. Always check the temperature before serving to ensure the meat is heated through.