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Deer Backstrap Information and Cooking
Guide
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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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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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Last Updated: Thursday, August 19, 2010 11:21 AM |
