1/22/2024 0 Comments Loin of venison![]() ![]() The Longissimus is the largest of the three muscles that make up the erector spinae muscles, which are the set of muscles that strengthen and rotate the back. This is the longest and largest of the Longissimus muscles and is what we are generally referring to when we say “backstrap.” The Longissimus dorsi is the thick, tubular, lean muscle that we all know and love, and it extends from the shoulder blades all the way down to the lowest vertebrae. The parts that we consider “backstrap” can be broken down into three sections: the Longissimus capitis, Longissimus cervicis, and Longissimus dorsi, our favorite in the group. This coveted cut belongs to a group of muscles called the Longissimus, meaning “longest one” in Latin. This photo shows before (left) and after (right) the fat layer has been removed to expose the tenderloins. On healthy deer, they are usually hidden by a layer of fat. The tenderloins are smaller cuts that lie underneath the spine between the ribs and the pelvis, and they are easier to access from inside the body cavity after you have field-dressed the deer. As a comparison, think of backstrap as the ribeye in beef, and the tenderloins as filet mignon. Backstraps are the large muscles that run parallel along both sides of a deer’s spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine. 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. But possibly not all in the one dish.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. Venison works well with lots of interesting ingredients including anchovies, bacon, celeriac, mushrooms, red wine, thyme and tomatoes. Rest itĪfter cooking, let your venison rest, covered, for 5-10 minutes to allow the juices to evenly disperse. Venison stir-fry only takes a couple of minutes cooking on a high heat - just remember to keep the meat moving in the pan or wok to avoid over-cooking. ![]() To achieve a medium-rare roast, cook at 180☌/350☏ for 15 minutes per 500g. When roasting larger cuts, first sear all sides of the meat to seal in the juices. Roasting - salt plus heat equals crispy & delicious When grilling, barbecuing or pan-frying steaks, first brush each side of the meat with a little oil, before searing for one minute each side per cm thickness. Don’t cook coldīring the meat to room temperature before cooking it. This equates to an internal temperature of 57☌/135☏ if you’re using a meat thermometer. Venison is very low in fat and is best served medium-rare. Here are a few tips and tricks to give it that extra 5% of magic. Because First Light venison comes from young animals it is delicate and should be treated accordingly. ![]()
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