Cooking on high won’t yield the same result. If you’re using a slow cooker you want to cook your meat on low for 8-9 hours, or until falling-apart tender. If you find that your roasts always come out sort of rubbery, dry or hard, it’s likely because you’re not cooking long enough and at a low enough temperature. Why does my venison always come out tough? I also use it in this slow cooker venison stew recipe. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker.
Or, low temperature over a longer period of time. The way to achieve this result is by cooking it low and slow. In comparison, if cooked appropriately, venison roast can be fall-apart tender. If cooked improperly, the connective tissue remains rubbery and unpleasant. When you have a roast, especially if it’s from the shoulder or neck, it has lots of connective tissue. However, in my years of venison cooking, I have kissed a few frogs. What’s the best way to cook venison roast cuts?Ĭooking venison roast cuts is pretty straightforward. I couldn’t love this recipe more if I tried. No thanks! When the backstraps are fully thawed I remove them from the vacuum seal bag, pat dry with paper towels, and season as the recipe instructs.But, the reward of starting this recipe in the morning pays off 10 fold when you tuck into a juicy, tender piece of deer meat with potatoes, carrots, and plenty of gravy. Thawing meat rapidly on the counter or under warm water runs the risk of bacteria growth. Whenever you’re thawing meat it’s important to do is slowly, preferably in the fridge, over an extended period of time. This will catch any liquid if the bags have been punctured or haven’t properly sealed. The package gets placed in a 9x13 cake pan and put in the bottom shelf of the fridge to thaw. When ready to cook, we remove the venison from the freezer 24 – 36 hours ahead of cooking. We always freeze our backstraps in two-piece portions in vacuum seal bags. That left us with six backstraps that needed to be eaten or frozen ASAP. Last year, Seth took down three deer in two days. We have been blessed over the years with our deer harvest. On both sides! Press the seasoning into the backstraps with a spoon. Remove it from the grill to a clean plate to rest. Roughly 7 – 10 minutes per side, depending on the thickness of your backstrap and the desired doneness. I take the deer out of the fridge 30 – 60 minutes before grilling. Throwing a cold backstrap on a hot grill will lead to tough meat. It’s important with any protein to have it come up to room temperature slightly before cooking. This not only helps flavor the meat but tenderize it as well! (Of course, if you forget to season the venison in the morning, it can be done an hour before grilling.) I do this up to 12 hours ahead of time, the morning before we plan on having backstrap for dinner.
Venison done time how to#
He insists that the heat radiating off the grill keeps him warm (and I think a few beers may help in that process)! How to grill venison backstrap Even now, Seth wheels out the grill in November and December and we grill to our hearts’ content. I have very vivid childhood memories of my dad making steaks in knee-deep snow. Or, as close to all year round as possible. One of my favorite things about being a Midwesterner is the fact that we believe grilling season is all year round. Simple seasoning is the name of the game here. Truly! Venison has such a distinct gamey flavor that too many spices and seasonings would distract from it or cover it up.
It is tender and succulent and requires minimal prep or seasoning to be absolutely delicious. Made with just a handful of ingredients that showcase the meat’s natural flavor this grilled venison backstrap recipe is the perfect dinner to enjoy during deer season! Serve with grilled veggies and a delicious potato side for a wonderfully Midwestern meal.īackstrap is one of our favorite cuts of venison.
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