Deer Backstrap Recipes That Are Not Dry

Stop Dry Backstrap Before It Starts

The way I keep deer backstrap from turning dry is simple.

I cook it hot and fast to 125 to 132 degrees, then I rest it 8 to 12 minutes before I slice it.

I hunt 30 plus days a year, and I process my own deer in my garage like my uncle taught me when I was a kid.

I have ruined enough backstrap to tell you this is not a “more cook time fixes it” cut.

Back in November 2019 in Pike County, Illinois, I shot my biggest buck, a 156 inch typical, the morning after a cold front.

I cooked that backstrap that night to medium rare, sliced it against the grain, and my kids actually asked for seconds.

I learned the hard way that if you “just give it five more minutes” you get dry, chalky meat that tastes like regret.

Pick Your End Goal First, Because Backstrap Punishes Winging It

You need to decide what you want on the plate before you season anything.

Backstrap can be steak, medallions, fajita strips, or sandwich meat, but it cannot be all of those in one cook.

Here is what I do when I want it juicy.

I pick one of three lanes, hot and fast, quick pan sear, or smoke low then sear hard.

If you are hunting the Missouri Ozarks and you are eating on a camp stove, forget about fancy oven work and focus on a cast iron sear.

If I am at my place and I have time, I do reverse sear because it forgives small mistakes.

My buddy swears by cooking backstrap “to 145 no matter what,” but I have found 145 turns it from tender to tight.

I do 125 to 132 for slices, and I stop there on purpose.

For new hunters, this ties into shot placement too, because clean meat starts with a clean hit.

When I want a quick refresher on that, I check what I wrote about where to shoot a deer to drop it in its tracks first.

My Quick Rule of Thumb

If your backstrap is thicker than 2 inches, do a reverse sear and pull it at 125 degrees.

If you see lots of clear juice pooling on the cutting board, expect you sliced too soon and it will eat drier.

If conditions change to wind and freezing temps and you are cooking outside, switch to cast iron and a lid to control heat.

Mistake To Avoid: Treating Backstrap Like a Roast

I learned the hard way that backstrap is not a crockpot cut.

In 2007 I was already sick about gut shooting a doe and losing her, and that same season I dried out two backstraps trying to “slow cook” them.

That 2007 doe still bugs me, because I pushed her too early and never found her.

That mistake made me patient on tracking, and it also made me patient on cooking, just not with heat.

Low and slow is fine for shoulder, neck, and shanks.

Backstrap wants quick heat and a rest.

If you are still learning your cuts, it helps to know how much you should get off a deer.

When I am planning meals, I use my notes from how much meat from a deer so I do not waste the best part on the wrong recipe.

Decision: Choose One Method That Matches Your Tools

I split time between a small 65 acre lease in Pike County, Illinois and public land in the Missouri Ozarks.

That means sometimes I have a full kitchen, and sometimes I have a cooler, a knife, and a skillet.

Here are the three methods that keep backstrap juicy for me.

Pick the one that fits how you actually cook, not how you wish you cooked.

Recipe 1: Cast Iron Garlic Butter Medallions, Hot And Fast

This is the “I got home late and still want it good” recipe.

It is also what I cook most after an evening sit.

Here is what I do.

I cut the backstrap into 1.25 inch medallions and I pat them dry until the surface is not shiny.

I salt them and let them sit 20 minutes on the counter.

I heat a cast iron pan until a drop of water dances, then I add 1 tablespoon of avocado oil.

I sear 90 seconds per side, then I drop heat to medium and add 3 tablespoons of butter, 3 smashed garlic cloves, and a sprig of rosemary.

I spoon that butter over the meat for 45 seconds, then I pull them at 125 to 130 degrees.

I rest them 10 minutes on a plate, not under foil, because foil steams the crust.

If you want sauce, I squeeze half a lemon into the pan and scrape the brown bits.

That is the whole trick, hard sear, short time, and a real rest.

I wasted money on a $400 ozone scent control setup years ago that did nothing, and I laugh because a $22 cast iron skillet has done more for my deer than any scent gadget.

Tradeoff: Don’t Over-Season Like It’s Beef

Venison backstrap is mild, but it is not ribeye.

If you bury it in sugar rubs, you cover the good taste and you burn the outside before the inside is ready.

My buddy swears by heavy Montreal Steak Seasoning, but I have found it takes over and makes every deer taste the same.

Here is what I do instead.

I use salt, black pepper, garlic, and one “green” thing like rosemary, thyme, or sage.

If I want heat, I add cayenne after it rests, not before the sear.

Recipe 2: Reverse Sear Backstrap Steaks That Stay Pink

This is my best answer for thick backstrap, or when I want it perfect for guests.

It takes longer, but it is harder to screw up.

Here is what I do.

I cut the backstrap into two long steaks, about 10 inches each, and I trim off silver skin.

I salt them and leave them uncovered in the fridge for 4 to 12 hours.

I set the oven to 225 degrees and I put the meat on a rack over a pan.

I bake until the internal temp hits 115 degrees, which is usually 25 to 40 minutes depending on thickness.

I rest 10 minutes while I get a skillet smoking hot.

I sear 60 seconds per side in a teaspoon of oil, then I add butter and baste for 30 seconds.

I pull at 125 to 130 degrees and rest another 8 minutes.

Slice against the grain, and keep slices thicker than a pencil.

Thin slices cool fast and eat drier.

Recipe 3: Quick Marinade Fajita Strips That Don’t Turn To Jerky

This is my “family night” recipe, and it hides mistakes from picky kids.

It also works if your deer had a stronger taste and you want it cleaner.

Here is what I do.

I slice the backstrap across the grain into strips the thickness of my pinky.

I marinate 45 minutes in lime juice, olive oil, soy sauce, garlic, cumin, and black pepper.

I do not marinate overnight because citrus turns the outside mushy.

I get the pan hot, cook peppers and onions first, then I flash cook the strips 60 to 90 seconds total.

The strips should still have some pink in the center.

If you cook fajita strips until “no pink,” you will chew for a week.

Decision: Use A Thermometer Or Accept You Will Guess Wrong

I used to eyeball doneness, and I was wrong more than I was right.

Now I use a thermometer every time on backstrap.

The one I trust is the ThermoWorks ThermoPop, and mine was $35 when I bought it.

It has been dropped on concrete twice, and it still reads true in ice water.

My buddy uses a $12 grocery store probe and says it is fine, but I have found cheap probes drift and then you are back to dry meat.

If you want numbers, here is what I pull at.

120 is rare, 125 to 132 is medium rare, 135 is medium, and I do not go past 140 on backstrap.

Mistake To Avoid: Slicing Wrong And Blaming The Recipe

I have watched guys cook a perfect backstrap and then ruin it with the knife.

Slice with the grain and it eats like boot leather even at 128 degrees.

Here is what I do.

I find the direction of the muscle fibers and I cut across them, like cutting boards in a lumber yard.

I also keep my knife stupid sharp.

I process my own deer, so I already have my knives out, and I touch up on a stone before I cook.

If you want to get better at clean butchering, it connects to what I wrote about how to field dress a deer because the cleaner the job, the better the meat eats.

Tradeoff: Grill Flavor Vs. Keeping It Juicy

A grill tastes great, but it can dry backstrap fast.

The tradeoff is simple, open flame gives flavor but it punishes extra seconds.

Here is what I do when I grill.

I set one side hot and one side medium, and I keep the lid closed.

I sear 60 to 90 seconds per side on the hot side, then I finish on the medium side until 125 degrees.

I do not stand there talking, because talking is how you get 145.

Back in 2016 in Buffalo County, Wisconsin, I was staying in a drafty cabin and we grilled loins in a blowing wind.

The guy on the grill kept flipping them, and every flip dumped juice on the grate.

I ate mine anyway, but it was dry enough I needed a beer just to swallow it.

Here Is What I Do With Backstrap From Different Places

Not all deer taste the same, and I do not care what anyone says.

What the deer eats and where it lives shows up on your plate.

In Pike County, Illinois around corn and beans, my backstrap eats mild and rich.

In the Missouri Ozarks on acorns and browse, it can be a little stronger, and I use more garlic and butter.

In Southern Iowa, the rut hunting around ag fields can give you great fat cover on older bucks, and that helps on the grill.

If you are curious how deer patterns tie to food, when I am trying to time deer movement, I check feeding times first.

Don’t Overthink “Gamey,” But Don’t Ignore It Either

A lot of “gamey” is just bad handling, not the deer.

Warm meat sitting too long will haunt you later.

Here is what I do.

I get the hide off fast when temps are above 42 degrees, and I get quarters on ice with drain plugs open.

I also trim tallow hard, because deer fat can taste waxy.

If you want a simple refresher on deer basics for new hunters you are taking out, it helps to know terms like buck and doe.

That is why I point people to what is a male deer called and what is a female deer called when they ask the kid questions at the table.

Gear I Actually Use For Not-Dry Backstrap

I am not a gear junkie anymore because I burned money on junk that did not help.

Now I buy boring stuff that works.

A Lodge 12 inch cast iron skillet is the cheapest “tenderness” tool I own, and mine was $29 at Walmart.

It holds heat, it sears fast, and it does not care if you are cooking at deer camp.

I also use a cheap wire rack over a sheet pan for reverse sear, and the rack was $9.

The most bang for my buck in the woods was $35 climbing sticks that I have used for 11 seasons, and that same mindset carries to the kitchen.

FAQ

How Do I Keep Deer Backstrap From Drying Out In The Oven?

I cook it at 225 degrees until 115 internal, then I sear hard and pull at 125 to 130.

I rest it 8 to 12 minutes, and I slice against the grain.

What Temperature Should I Cook Venison Backstrap To?

I pull it at 125 to 132 degrees for medium rare slices.

If you cook it to 145, expect it to tighten up and eat dry.

Should I Marinate Backstrap Overnight?

I do not if the marinade has lime, lemon, or vinegar, because it turns the outside mushy.

I do 30 to 60 minutes, then I cook hot and fast.

Why Is My Backstrap Tough Even When It Is Pink?

You probably sliced with the grain or you left silver skin on it.

Trim the silver skin, rest it, then slice across the fibers.

Can I Smoke Deer Backstrap Without Drying It Out?

Yes, but I keep smoke time short and finish with a sear.

I smoke at 200 to 225 until 115, then sear and pull at 125 to 130.

Next Up: Sauces And Sides That Make Backstrap Better, Not Drier

Sauce can save a slightly overcooked piece, but the wrong sauce makes it worse.

I am going to get into simple pan sauces, gravy tricks, and what sides I pair with each recipe.

Next Up: Sauces And Sides That Make Backstrap Better, Not Drier

The sauce move that keeps backstrap from eating dry is simple.

I use pan juices, butter, and something acidic, and I spoon it on at the table instead of simmering the meat in it.

I learned the hard way that drowning venison in a thick gravy on the stove is how you turn medium rare into medium well.

The sauce should help the meat, not keep cooking it.

Decision: Pan Sauce Or Cold Sauce?

You have two lanes here, and they both work if you pick the right one.

Pan sauce tastes like a steakhouse, and cold sauce covers small mistakes fast.

Here is what I do for a pan sauce after cast iron medallions.

I pour off all but 1 tablespoon of fat, then I add 1 minced shallot and cook 60 seconds.

I splash in 1/3 cup beef stock and scrape the browned bits hard with a wooden spoon.

I let it boil 2 minutes, then I kill the heat and whisk in 2 tablespoons of cold butter.

I finish with 1 teaspoon Dijon mustard and a squeeze of lemon.

Then I spoon it over sliced backstrap after it is already on the plate.

Here is what I do for a cold sauce if the kids are eating it.

I mix 1/2 cup sour cream, 1 tablespoon horseradish, 1 teaspoon lemon juice, salt, and pepper.

If you are hunting the Missouri Ozarks and your camp cooler is half melted ice, forget about dairy sauces and focus on a simple pan sauce with stock.

If you are at home and want “fancy” with zero risk, the cold sauce is the safe play.

Mistake To Avoid: Reducing Sauce Until It Turns Salty

I have watched guys reduce a sauce down to a paste and then wonder why it tastes like a salt lick.

Backstrap is lean, so a salty sauce punches harder than it does on a fatty ribeye.

Here is what I do.

I use low sodium stock, and I do not add final salt until the end.

If you want that deep flavor without over reducing, add 1 teaspoon Worcestershire and stop cooking it.

That is the easy button.

Tradeoff: Sides That Help Juiciness Vs. Sides That Expose Dry Meat

Certain sides make backstrap taste juicier even when you cooked it a hair too far.

Other sides make dry meat feel even drier.

Here is my short list that helps.

Mashed potatoes with real butter, rice, roasted sweet potatoes, and sautéed mushrooms all make venison eat softer.

Here is what exposes dry backstrap.

Plain white rice with no fat, dry cornbread, and overcooked green beans make you notice every dry bite.

Back in November 1998 in Iron County, Missouri, I shot my first deer, an 8 point buck, with a borrowed rifle.

My dad cooked the backstrap too far, and we still cleaned our plates because we were poor and proud, but I remember chewing.

Now I do it different with my kids.

I make one “wet” side like mashed potatoes or buttered noodles, because it covers small cooking errors and keeps everyone happy.

Here Is What I Do If I Slightly Overcook It Anyway

I have lost deer I should have found, and I have also overcooked backstrap I should have pulled sooner.

Both mistakes sting, and neither one is the end of the world.

Here is what I do if the backstrap hit 138 to 142 by accident.

I slice it thin across the grain and I pour warm pan sauce over it right before serving.

I also stop serving it as “steaks” at that point.

I turn it into sandwiches, fajitas, or a rice bowl where sauce and onions do the heavy lifting.

My buddy swears by simmering overcooked backstrap in BBQ sauce for 20 minutes.

I have found that makes it taste like BBQ shredded beef, which is fine, but it still does not fix the texture.

One Last Hunting Tie-In That Actually Matters In The Kitchen

A clean backstrap starts with how the deer hits the ground and how fast you cool it.

If the shot is bad or the meat stays warm too long, no recipe will fully save it.

This connects to what I wrote about are deer smart, because the smarter the deer gets under pressure, the more marginal shots guys take.

And marginal shots are where meat quality problems start.

If you are dealing with rain and warm temps, you need a plan.

That is why, when weather gets weird, I check where do deer go when it rains so I can time recovery and get the animal cooled fast.

And if you are feeding a family and trying to plan portions, this connects to how much does a deer weigh, because a 105 pound Ozarks doe does not give you the same backstrap as a 190 pound Pike County buck.

My Personal “Don’t Ruin It” Checklist

Here is what I do every single time before I cook backstrap.

I dry the surface, I trim silver skin, and I decide my method before I heat the pan.

Then I pick one target temp and I commit.

For me that target is 125 to 132, and I rest 8 to 12 minutes even if I am hungry.

I wasted money on gear that promised miracles, and none of it made meat juicy.

Heat control, a thermometer, and a rest did.

If you cook one of the three recipes above this week, do not change five things at once.

Change one thing, take a note, and you will have your own “not dry” backstrap routine by the end of the season.