The backstrap is the premium cut on any deer. It demands a simple treatment and precise timing. Here is the method that does it justice.
The Cut
The backstrap (longissimus dorsi) runs along both sides of the spine from the neck to the hindquarters. It is a low-work muscle — tender, lean, and fine-grained. It deserves the same respect you would give a prime eye fillet, which it resembles in texture and exceeds in flavour.
Do not braise the backstrap. Do not slow cook it. It does not have the connective tissue that benefits from long cooking, and heat applied too long or too slowly dries it catastrophically. It needs high heat, short time, and rest.
Method
- Remove the backstrap from the carcass as soon as possible — the sooner it is out, the more cleanly you can separate it from the silver skin. Remove all silver skin with a thin-bladed knife: grip the edge of the silver skin, angle the blade flat against it, and run it along the length of the muscle. Silver skin contracts with heat and makes the meat curl and toughen.
- Bring to room temperature before cooking — 30 minutes out of the fridge minimum.
- Season generously with salt and pepper only. No marinade — the flavour does not need help.
- Heat a cast iron pan to very high heat — smoking. Add a tablespoon of oil with a high smoke point (not butter yet).
- Sear the backstrap on all four sides, 60–90 seconds per side. The crust should be deeply browned and fragrant.
- Add butter, a sprig of thyme, and a crushed garlic clove to the pan. Baste continuously for 2 minutes as the butter foams.
- Internal temperature target: 52°C for medium-rare (recommended), 58°C for medium. Remove from pan.
- Rest on a warm board for 8–10 minutes. Do not skip this — venison loses significantly less juice when properly rested.
- Slice against the grain. Serve with the resting juices poured over.
