Venison backstrap is a delicacy for many hunters and food enthusiasts. It’s a tender and lean cut of meat that can be cooked in various ways, but one of the most popular methods is pan-searing it in a cast iron skillet. In this article, we’ll explore the art of cooking venison backstrap in a cast iron skillet, including the benefits, preparation, and a step-by-step recipe.
The Benefits of Cooking Venison Backstrap in a Cast Iron Skillet
Cooking venison backstrap in a cast iron skillet offers several benefits. Here are a few:
- Even Heat Distribution: Cast iron skillets are known for their even heat distribution, which ensures that the venison is cooked consistently throughout. This is especially important when cooking a lean cut of meat like venison backstrap.
- Crispy Crust: A cast iron skillet can achieve a crispy crust on the venison, which adds texture and flavor to the dish.
- Retains Moisture: Cooking venison backstrap in a cast iron skillet helps retain moisture in the meat. This is because the skillet distributes heat evenly and cooks the meat quickly, preventing it from drying out.
- Easy to Clean: Cast iron skillets are relatively easy to clean, especially when compared to other cookware materials.
Preparing the Venison Backstrap
Before cooking the venison backstrap, it’s essential to prepare it properly. Here are a few steps to follow:
Trimming and Cleaning
- Trim any excess fat or connective tissue from the venison backstrap.
- Rinse the venison under cold water, then pat it dry with paper towels.
Seasoning
- Season the venison backstrap with your desired herbs and spices. Some popular seasonings for venison include salt, pepper, garlic powder, and paprika.
- Let the venison sit at room temperature for 30 minutes to 1 hour before cooking. This allows the seasonings to penetrate the meat.
Cooking the Venison Backstrap in a Cast Iron Skillet
Now that the venison backstrap is prepared, it’s time to cook it in a cast iron skillet. Here’s a step-by-step recipe:
Ingredients
- 1-2 venison backstraps (depending on size and number of servings)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 cup mushrooms (optional)
- Salt and pepper to taste
Instructions
- Heat the cast iron skillet over medium-high heat. Add the olive oil and let it heat up for 1-2 minutes.
- Add the venison backstrap to the skillet and sear it for 2-3 minutes per side. You want to get a nice brown crust on the venison.
- Remove the venison from the skillet and set it aside. Reduce the heat to medium and add the butter to the skillet.
- Once the butter has melted, add the garlic and sauté for 1 minute.
- Add the mushrooms (if using) and sauté for 2-3 minutes, or until they’re tender.
- Return the venison to the skillet and spoon some of the garlic butter sauce over the top.
- Cook the venison for an additional 5-7 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature.
- Remove the venison from the skillet and let it rest for 5-10 minutes before slicing and serving.
Internal Temperature Guide
- Rare: 130-135°F (54-57°C)
- Medium-rare: 135-140°F (57-60°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 145-150°F (63-66°C)
- Well-done: 150-155°F (66-68°C)
Tips and Variations
Here are a few tips and variations to keep in mind when cooking venison backstrap in a cast iron skillet:
- Use a Cast Iron Skillet with a Heat Diffuser: If you have a cast iron skillet with a heat diffuser, use it. This will help distribute the heat evenly and prevent hotspots.
- Don’t Overcook the Venison: Venison backstrap is a lean cut of meat, so it can dry out quickly. Make sure to cook it to the right internal temperature and avoid overcooking.
- Add Aromatics to the Skillet: Consider adding aromatics like onions, carrots, and celery to the skillet with the garlic and mushrooms. This will add extra flavor to the dish.
- Use Different Seasonings: Experiment with different seasonings and marinades to add unique flavors to the venison. Some popular options include soy sauce, Worcestershire sauce, and Italian seasoning.
Conclusion
Cooking venison backstrap in a cast iron skillet is a game-changing recipe that’s sure to impress your friends and family. With its even heat distribution, crispy crust, and retained moisture, a cast iron skillet is the perfect cookware for this delicate cut of meat. By following the steps outlined in this article, you’ll be able to create a delicious and memorable dish that’s sure to become a favorite.
What is venison backstrap and why is it ideal for cooking in a cast iron skillet?
Venison backstrap is a tender and lean cut of meat taken from the back of a deer. It is ideal for cooking in a cast iron skillet because of its tenderness and the fact that it can be cooked quickly over high heat. The cast iron skillet allows for a nice crust to form on the outside of the meat while keeping the inside juicy and tender.
The high heat of the cast iron skillet also helps to sear in the natural flavors of the venison, which can be enhanced with the addition of herbs and spices. Additionally, the even heat distribution of the cast iron skillet ensures that the meat is cooked consistently throughout, making it a great choice for cooking venison backstrap.
What are the benefits of cooking venison backstrap in a cast iron skillet compared to other cooking methods?
Cooking venison backstrap in a cast iron skillet offers several benefits compared to other cooking methods. One of the main benefits is the ability to achieve a nice crust on the outside of the meat, which adds texture and flavor. Additionally, the cast iron skillet allows for a high heat sear, which helps to lock in the juices and flavors of the meat.
Another benefit of cooking venison backstrap in a cast iron skillet is the even heat distribution, which ensures that the meat is cooked consistently throughout. This is especially important when cooking a lean cut of meat like venison backstrap, as it can quickly become overcooked and dry. The cast iron skillet also allows for a nice presentation, as the meat can be served directly from the skillet.
How do I prepare the venison backstrap for cooking in a cast iron skillet?
To prepare the venison backstrap for cooking in a cast iron skillet, start by trimming any excess fat or connective tissue from the meat. Then, season the meat with your desired herbs and spices, making sure to coat it evenly. Let the meat sit at room temperature for about 30 minutes before cooking to allow the seasonings to penetrate the meat.
Next, heat a small amount of oil in the cast iron skillet over high heat until it starts to smoke. Then, add the venison backstrap to the skillet and sear for 2-3 minutes on each side, depending on the thickness of the meat. After searing the meat, reduce the heat to medium-low and continue cooking to your desired level of doneness.
What is the best way to cook venison backstrap in a cast iron skillet to achieve a medium-rare temperature?
To cook venison backstrap in a cast iron skillet to achieve a medium-rare temperature, start by heating the skillet over high heat until it starts to smoke. Then, add a small amount of oil to the skillet and swirl it around to coat the bottom. Next, add the venison backstrap to the skillet and sear for 2-3 minutes on each side, depending on the thickness of the meat.
After searing the meat, reduce the heat to medium-low and continue cooking for an additional 5-7 minutes, or until the internal temperature reaches 130-135°F for medium-rare. Use a meat thermometer to check the internal temperature, and remove the meat from the skillet as soon as it reaches the desired temperature. Let the meat rest for a few minutes before slicing and serving.
Can I add other ingredients to the cast iron skillet with the venison backstrap, and if so, what are some suggestions?
Yes, you can add other ingredients to the cast iron skillet with the venison backstrap to enhance the flavor and texture of the dish. Some suggestions include sliced onions, bell peppers, and mushrooms, which can be sautéed in the skillet before adding the venison backstrap. You can also add a small amount of liquid to the skillet, such as red wine or beef broth, to create a sauce to serve with the meat.
Other ingredients you can add to the skillet include garlic, thyme, and rosemary, which can be sprinkled over the meat during the last few minutes of cooking. You can also add a pat of butter to the skillet during the last minute of cooking, which will melt and create a rich, savory sauce to serve with the meat.
How do I prevent the venison backstrap from becoming tough or overcooked when cooking in a cast iron skillet?
To prevent the venison backstrap from becoming tough or overcooked when cooking in a cast iron skillet, make sure to not overcook the meat. Venison backstrap is a lean cut of meat and can quickly become dry and tough if overcooked. Use a meat thermometer to check the internal temperature of the meat, and remove it from the skillet as soon as it reaches the desired temperature.
Another way to prevent the venison backstrap from becoming tough or overcooked is to not press down on the meat with your spatula while it is cooking. This can squeeze out the juices and make the meat tough. Instead, let the meat cook undisturbed for a few minutes on each side, which will help to create a nice crust on the outside and a tender interior.
Can I serve the venison backstrap cooked in a cast iron skillet as a main course, and if so, what are some suggested sides?
Yes, you can serve the venison backstrap cooked in a cast iron skillet as a main course. The dish is hearty and flavorful, and can be served with a variety of sides to complement the rich flavor of the venison. Some suggested sides include roasted vegetables, such as Brussels sprouts or asparagus, which can be tossed with olive oil and seasonings and roasted in the oven until tender.
Other suggested sides include mashed potatoes, which can be topped with a pat of butter and a sprinkle of chives, and sautéed greens, such as spinach or kale, which can be cooked in the skillet with the venison backstrap. You can also serve the venison backstrap with a side of cornbread or biscuits, which can be baked in the oven until golden brown and served with a pat of butter.