The answer is no, backstraps and tenderloins are two different things, although the terms are often interchanged in conversations about venison. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out. This can be messy, so hunters who are in a hurry too often discard them.
Whether you call them weenie loins, tenderloins or breakfast loins, they are arguably the most tender and delicious part of the entire animal. If you have your deer processed, make sure to ask the processor to save them separately. Many hunters traditionally eat their tenderloins the morning of the harvest, or just after, frying them to accompany a big plate of eggs, biscuits and gravy. Remember this easy rule of thumb: Backstraps are on the deer's back; tenderloins are tender inside.
Cajun-style Backstraps Cocoa-crusted Tenderloins. This Buckmasters Life Member figured out a way to easily salvage them — a tip that might spark ideas for fixing other gear.
Buckmasters entertains and educates deer hunters with current strategies and technology from the most respected experts in the field. Email Sign-Up. If you've never heard of venison , it's deer meat.
It's some of the most tender and lean meat you'll ever taste. This grilled venison backstrap gives filet mignon a run for its money for sure. For all of you who may not have access to venison , try this marinade with beef tenderloin or ribeye steaks. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out. For maximum flavor and tenderness, cook to medium rare or on the rare side.
Steps to Butchering Venison Backstrap Wash backstrap in cold water to remove dirt, hair and blood. Dry with paper towels. Place backstrap in large plastic bags. Age meat in refrigerator for days. Clean and prepare counter top.
Set out bowls, cutting board s and sharp knife. Soak the venison in white vinegar for one hour after you have finished soaking it in the saltwater. This will help tenderize the deer meat and remove any leftover "gamey" flavor. If you're new to deer processing, you can expect to find two primary backstraps when butchering your whitetail. Lamb backstrap comes from the back of the animal near the spine, trimmed from the middle of the loin.
This cut is free from fat, gristle and bone. In contrast to other cuts of lamb , backstrap is wonderfully lean and meaty, meaning that an individual portion goes a long way.
Basically, you have four major cuts of meat consisting of the sirloin tip, back loin back straps , front shoulder, and back ham section.
The back ham portion of the deer includes the top round, bottom round, sirloin, and eye round. A lot of this meat can be cut into juicy steaks instead of grinding it into hamburger.
Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out. To chemically tenderize venison meat you can: Use a powdered tenderizer made from the enzyme papain see papain powders here. In Chinese restaurants they use baking powder to tenderize thinly-sliced meat. Steaks to be grilled can be tenderized by rubbing them with salt and letting them rest minutes.
Cook the meat to desired temp , then finish with a very hot sear at about 2 minutes on each side. During the winter, our Nebraska deer can get quite fat. This fat may or may not taste good, and will determine whether you choose to keep the rib meat. The shoulder is full of great meat for stew, soup, braising and grinding for burgers, chili and sausage. Leave the silver skin on for slow cooking — it will turn into gelatin and provide a juicy texture to the meat.
If grinding, try to remove as much silver skin as possible. Too much silver skin in a grind will prevent proper binding in your burgers. Larger muscles can also be shaved thinly for stir fry, fajitas and cheesesteak sandwiches. Also, you can slice the meat thinly to make jerky. Remember to remove as much silver skin as possible for these treatments. The coveted venison backstrap needs no introduction. The only rule for this cut is to not overcook it.
Medium-rare is best: between and degrees Fahrenheit. To cook the loin for stunning medallions, remove as much silver skin as possible. Tuck in the tapered ends — if any — and tie the entire piece with kitchen twine, which helps the loin cook evenly and keep its round shape. Allow the meat to rest before slicing to allow the juices to redistribute. For a more impressive presentation, keep the meat attached to the ribs and saw off for racks of venison chops.
For a simpler preparation, butterflied steaks are my go-to. The backstrap can also be sliced, seasoned and marinated to make the most tender kebabs on the grill. The tenderloin is the first cut that is usually taken off a deer.
This cut is so tender that it should be treated simply — salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan. The rump offers a small piece of muscle, best for pot roast and stew meat. It can also be ground for burger, chili and sausage. The size and quality of the cut will also depend on how careful you were when cutting the hindquarters from the deer. The hindquarter is my favorite part of the deer.
The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. The top and bottom rounds are large pieces of whole muscle, great for steaks in young deer or aged deer.
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