What to do with backstrap?

I don't know the recipe, but my friend made some back strap marsala similar to the sirloin marsala at Carraba's, and it is the best deer I ever ate. Search for steak marsala recipes and consider doing that with the backstrap. It's basically a red wine and mushroom reduction. Meat needs to be rare, but seared on the edges for maximum flavor profile.

Most of the backstrap I've cooked ended up being tough, even when cooked rare. Probably owner-operator error. I cut into medallions, tenderize, batter and fry.

Perfect for sous vide

Slice thin and use for fajitas

Leave it whole, get the fascia off. Salt, pepper, garlic seasoning on it. Grill hot for 3-4 minutes per side.

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mylsuhat

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Damn, that looks perfect.

I try to be pretty honest about Venison, I'm not that guy that always comes in here saying their kids prefer venison over Steak. But IMO if you are going to just eat any white tail as a "steak" backstrap is easily it. That's my preferred way all day every day just because anything else that I want to do like fajitas, stew, kabobs, chicken fried steak, etc. there's other cuts that are just as easily used as those and not as good for simple steak like backstrap.

Now, beyond whitetail such as elk, moose, and other exotics you get a lot more "steak" cuts that are neither gamie nor as tough.

Salt/pepper 3 tablespoons of butter vacuum seal put it in the Anova 129.5 for at least 4 hours. Pat dry then sear. It comes out like a filet and I’ve never cooked it any other way since I’ve tried this method.

Sous vide and sear with a pan dripping sauce beurre rouge

I slice one thin about 1/4”, season with salt and pepper, cut an onion and a bell pepper. I cook down the onion and bell pepper a bit then put a couple pieces of sliced back strap in pan and sear on both sides maybe a minute on each side. I also use spray butter on the bottom of pan and spray them while they cook. I smother some potatoes for a side and everyone I’ve fed it to seems to like it.