11/14/2023 0 Comments Loin of venison![]() This misnomer is an argument as old as time at many hunting camps, including my own, and backstrap is in fact the loin, but it is not the tenderloin. TenderloinĪlthough often used interchangeably, backstrap and tenderloin are not the same thing. Still, there is often confusion about this prime cut of venison and other desirable cuts with similar names. We can probably figure out on our own where the term backstrap comes from, as it is essentially a long “strap” of muscle that runs along a deer’s back. In fact, we’ll venture to say it is America’s most desirable cut of meat. But how much do you really know about the beloved backstrap? And for new hunters, what is backstrap and where is it located on a deer? What more do I need to say? Most experienced deer hunters know where it is, what it looks like, and that we undoubtedly love to eat it. Add any juices from the resting meat to the jug before serving.Evan Barrett of Michigan acquired his first backstrap from his first deer while hunting with NDA at a Field to Fork event in his home state. Let the sauce reduce slightly, then strain it into a warm jug. Place on the hob over a high heat and scrape the caramelised sediment with a wooden spoon. Meanwhile, add the wine to the marinade in the roasting tray. Remove the meat to a plate and leave for at least 20 minutes in a warm place before slicing. Roast for 25–30 minutes for rare to medium rare. ![]() Then lay it out flat in the roasting tray, on top of the marinade. Heat the oil in a frying pan and sear the meat on both sides for a few minutes to give it some colour. ![]() Remove the meat from the bowl and spread the marinade over the base of a roasting tray. Heat the oven to 200☌/fan oven 180☌/mark 6. Remove from the fridge at least 1 hour before cooking. Place the meat in the bowl, massage the marinade into the meat and chill for at least 6 hours or overnight. Mix all the marinade ingredients in a bowl large enough to hold the meat with 1tsp fine salt and 1/2tsp ground black pepper. Add any juices that come out during that time to the gravy for extra flavour. ![]() A good 20-minute resting time will ensure it’s soft and tender when you carve it. You really only need to give the roast venison 25-30 minutes in the oven – it feels quick but any more and the meat may risk drying out. The key to this recipe is the marinade, which not only flavours the venison but keeps it moist as it cooks and ensures it doesn’t dry out. Butterflying the meat helps it to soak up the marinade it also shortens the cooking time and makes carving very easy.” “I particularly like the gentle, gamey flavour of fallow deer. “Fallow, roe and red deer all come into season in November,” explains House & Garden food editor Blanche Vaughan. And yet follow our recipe for roast venison and you can’t put a food wrong (and anyway, if you feel at all concerned that it might overcook, just pull it out of the oven). Something you should be wary of is that venison is a very lean meat – which is another health benefit – so you do risk it going dry if you overcook it. We love it in a venison ragù, venison chilli, burgers, or just roasted – as outlined here. It’s not a meat we eat hugely often in the UK, other than at restaurants, but it’s genuinely super easy to cook at home and has many benefits over lamb, beef and chicken (it’s also given rise to one of the greatest four-word jokes about food prices ever: “Venison’s dear, isn’t it?”). Did you know that venison is a super food, full of antioxidants, vitamins and minerals? This basically means that roast venison is a health food, yet another accolade to give the lean, delicious meat.
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