The best way to cook venison backstrap on the stove
Is in a cast-iron skillet So what mr. Cast iron is making today is pan-fried deer steaks from the backstrap
And I love deer meat for dinner you try this simple venison backstrap recipe
And I think you will too, so let's get started We're going to get ready and pan fry some venison backstrap you guys ready. Let's go
Now the very first thing I want to do is get a couple eggs in this bowl
Along with some buttermilk First we're going to whip these eggs up here real good
Mix them up real nice This is going to be kind of like our marinade in a way and our dredge actually and we're only going to put Oh
about a pint of Buttermilk on top of those two eggs, and then we just need to kind of mix that all in together right there
We need to add a little bit of salt and pepper to this Now you could add hot sauce or something like that if you wanted to
You can put just about anything in here that you want for your dredge
Now the next thing that we're going to do Is we're going to take and rinse our
backstrap off now these are small backstrap from a small younger deer and
So they're going to be real good and tender I mean, they're nice we could cook them whole if we wanted to but we're going to make these into deer steaks and
pan-fry them in a cast iron skillet Next thing I want to do is just pat them dry
Try to get a little bit of that moisture off now what I do is I salt and pepper
Actually before we do that we got just a little bit of Silver skin here, and we need to trim that up, so if you have any of that you need to do that
Now as I was saying what I do that a lot of people don't do is I salt and pepper
my backstrap Before I ever add it into the dredge and before I ever put it into flour
Some people don't flour theirs we're breading ours today pan-fried Some people just like to pan sear them and that's okay, that's great too, but for today
We're going to be doing these backstraps In Cast iron and they're going to be breaded now that we've got these
Salt and peppered we're just going to cut these into Probably about one inch thick steaks, so it's going to be about that thick right there. They're just going to be perfect little
backstrap bites And you can call them backstrap Steaks deer tender tenderloin now. There's a difference between backstrap. Let me clarify that
There's a difference between backstrap and tenderloin Backstrap is actually the two pieces of meat or the two pieces of muscle
on either side of the Backbone of a deer or any animal for that matter the tenderloin is actually on the inside
On the underneath side of the backbone there's two pieces of meat right there two pieces of muscle
And that is actually your tenderloin is this is actually the backstrap
That's two muscles on either side of the The backbone and these are going to be perfect man. I mean this is just it's a young deer, and they're tender already
So it's not going to take a lot, but we're going to put this in our
Buttermilk and egg mixture here for two reasons number one We're going to let them sit here and marinate for several minutes while we get our
Skillet ready while we get our biscuits matter of fact. I'm going to have some biscuits, and I may even make some
Gravy to go along with this very next thing. We're going to do is we're going to get our cast iron
Heated up now the thing about this is you don't want to heat this
Extremely hot now if you're pan searing them you may want to go to a medium
Medium or medium high but for frying these we're going to do right about medium
And I'm going to be using you can use this about any kind of grease you want to use you could use olive oil
Whatever you want, but I'm going to use some strained bacon grease
You guys know I love my bacon grease, and it's real good for deer meat, so we're going to put about
Oh probably three. I'm going to say four good sized tablespoons of
Strained bacon grease do not throw your bacon grease away folks be sure and keep that there's nothing like
Bacon grease to cook meat in we're going to let that heat up to about 300
325 degrees and In the meantime what we're going to do is go ahead and salt and pepper this flour
I've got just some AP flour all-purpose flour here, and we're going to use this as our breading
for the dreads So just be sure and salt and pepper this to your liking I just heard
the buzzer go off timer and for the preheating of the oven and
So what we have here is another cast iron skillet that we're preheating
To 350 degrees and what I'm going to be doing is just making some canned biscuits
Okay, well we got our biscuits in the oven our bacon grease looks and feels like it's hot enough
I've got a little bit of water here. This is one way you can test your grease
Put a little water in there if it bounces like that. You know your grease is just about right now what we've got
We've got a flour and we've got our back strap pieces that we've cut and so what we're going to do
We're just going to drop these into our flour We'll get three or four of them in there the next thing we want to do is just kind of
Be sure and coat these real good Make sure you get it completely coated real well, and then we're just going to drop these in here
And we're not going to cook these for very long probably about
two minutes on each side, maybe three Now these have marinated for about 20 minutes
And you can marinate them overnight or whatever hour so if you wanted to a couple hours
Whatever however much time you have some people like to do them overnight, but we didn't really have the time for that
Today, so what marinate them in buttermilk does it kind of takes the gamey taste away from deer meat if you know if you're a person
That doesn't really like venison You know sometimes depending on how it was processed it may have a little bit of a gamey flavor to it
but you can eliminate that by soaking it in either milk or buttermilk either one overnight and
That that'll help take a lot of that away, but you know that doesn't really bother me much
So anyway, we'll get these all breaded up Flour it up real good, and I'm gonna have just a few more to my skillet
You don't want to overcrowd your skillet you want to let these be able to fry So we've got about eight pieces
So we'll let those fry a little bit, okay, we've got a few of these we'll go ahead and turn them
Man look how crispy they're getting That looks so golden these need a little bit more, but we'll roll them back over and get that in a minute
Nothing like breaded pan-fried Backstrap in a cast-iron skillet some of these are probably just about ready to pull
Don't you look at that? I mean, I want you to look how golden brown that is
I Don't stick them with a thermometer you could but I mean I just kind of do it by
by feel of what the The tenderloin or the backstrap feels like when I touch it with my fork and how it looks on the outside
I mean if they're golden brown like this. I mean that that is perfect that there
We're gonna let these other ones cook here for a little bit while our biscuits are continuing to cook
We're gonna add a few more of these in here to this And we're going to have some awesome
backstrap For dinner tonight. Well our timer went off. Let's check these biscuits out here
See what they look like There's them biscuits I'm gonna leave them back in there for a little bit
Well as you can see we've got our Beer backstrap fried and we got this grease here and some leftover flour. What do you do with leftover flour
Well, you add a little bit of it to your bacon grease. Do not get rid of those
chunks and little pieces of That was cooked off of the the backstrap while it was cooking leave those little pieces in there those little chunks
Add you some flour in there into your grease let that begin to brown a little bit
So it will knock off the flour taste You don't want your gravy tasting like flour
I put just a little bit of water in mine and then I come right back with some milk
I just basically put the water in there to kind of help degrease that bottom. I mean milk will do it, too
This skillet's a little hot Naturally, but boy, this is gonna make some great gravy right here
Many of you know how to make gravy many of you don't I know a lot of people that
Say they just can't make gravy but gravy is really actually pretty simple is one of the first things my mother helped or taught me in the kitchen and
The reason why is because you had to sit there and stir it like this right here She taught me to stir and
You just add your milk gradually. You don't pour a whole bunch in there at one time
But the key was at the very beginning was be sure and take them
your flour and get it mixed into your Your grease and let it cook down for a few minutes
Until it almost browns itself and that'll that'll take the flour taste away and
then you just Once you get that all mixed into like a paste you can add you a little bit of water
Or you know some people that's all they use is water And then there's some people all they use is
Milk, so you just start to add your liquid to it and just continue to stir
until your gravy gets to the thickness that you want and That's basically how you
You make you make gravy now if you noticed I haven't added any salt and pepper to this and the reason why
is because all the venison Was breaded it was salted prior to being breaded and then the flour the breading itself
Had salt and pepper in it So we put some of that flour in here we certainly don't want it to be too salty and
So we're not going to add any salt to this now what I may do is go ahead. I know it will need some pepper I
mean pepper is great for gravy and so we also got our biscuits out there looking pretty good right there and
Here we've got Venison steak basically back strap and we've got some gravy going here. We've got some biscuits
So I'm going to let this finish up here, and I'm going to place this up and show you what this looks like here
We'll be right back Well, we got it all done, and that's what it looks like right there, and I tell you what we're going to give that a bite
You can look how golden brown that is we're going to taste it
Mmm Mmm That's so juicy and tender. Don't you look at that. I mean it's probably medium medium
well, so we've got that made up got some biscuits and gravy here and
Nothing like it man. Nothing like beer meat for dinner So the best way to cook venison backstrap on the stove is definitely in a cast iron skillet
No doubt about it folks. We hope you appreciate this Hey YouTube has put a video right here specifically for you check on that and we'll see you guys over there
Y'all have a great day. It's Mike over here. Mr. Cast Iron. We're going to enjoy these biscuits and gravy and backstrap
Y'all have a good day. Bye. Bye Mmm Wow