The back strap is the premium most tender cuts of meat. It is the long muscle running along the back of the deer. When prepared correctly using quick cooking methods to a rare or medium-rare level with internal temperature of 130F to 140F for that perfect juicy and tender goodness.
Baked Venison Backstrap with Raspberry Chipotle
- 1 whole venison back-strap
- 2 tbsp olive oil
- 2 tbsp finely minced garlic
- Salt and black pepper to taste
- Raspberry Chipotle Sauce
Preheat oven to 380F
Coat and rub venison with olive oil, salt, pepper and minced garlic.
Heat cast iron skillet on medium to high heat and sear the venison on each side for 2 to 3 minutes.
Bake the backstrap for about 12 minutes or longer depends on the thickness or size of the deer loin. Check the internal temperature of the meat and should be around 130F-145F. (Depends on your preference from rare, medium-rare, medium, medium-well or well-done) Do not overcook the meat as it will toughen.
Place the backstrap on cutting board and allow to rest for about 5 minutes prior to slicing.
Slice and serve the meat warm with raspberry chipotle sauce or any of your favourite sauce.