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Thank you for visiting Ask The Meatman today
.We hope you will find the information or product you are looking for.
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The
deer backstrap is the same as the deer loin.
Compare it to a pork loin – which is where pork chops are cut
from. When we cut up deer
backstrap, we cut them into deer chops, usually boneless.
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Here
are some general tips on cooking deer:
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Cooking.
Venison can be a delicious change of pace from the beef, chicken, pork
routine or it can be like eating Luther’s boot. The key is
understanding that venison is a naturally lean meat. It has very
little fat cover and what it does have, does not contribute to the flavor
of the meat. When preparing venison for cooking, as much fat, tallow
and silver skin as possible should be trimmed off. Since venison has
very little fat itself, your recipe should provide some replacement to
enhance the flavor. Butter, bacon strips, cheese and even larding
with beef fat will help. Don’t overcook venison.
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Venison
steaks and roasts have a better flavor when they are still pink
inside. Try different seasonings, marinades
and sauces to compliment venison’s natural flavor. Also, choose a
method of cooking that adds moisture back to the meat. Simmering in
a sauce, frequent basting, and slow cooking in a crock-pot are examples of
how to keep your venison from drying out.
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A
general overview of How to Cook Backstrap and Other Deer Cuts can be found
by clicking here. |
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| Barbecue
Venison Chops
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20
venison chops
6 oz Beer
1 lg Onion, chopped
4 pats of butter
2 oz Garlic
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| Place
aluminum foil on hot grill with sides folded up, so there is no runoff of
juices. Place chops on foil. Add beer, chopped onion and butter. Sprinkle
garlic salt on chops each time you turn them. When chops are done, remove
foil from grill. Place chops back on grill and sprinkle with garlic salt
each time you turn them until charcoal black. |
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| Wednesday, December 03, 2003 02:49 PM |
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