At a glance
Trim every bit of silver skin, dry brine the backstrap for an hour, season it with pepper and juniper, and smoke it at 225°F until the center reaches 120°F to 125°F. Sear it hard in butter, pull it at 130°F to 135°F for medium rare, rest it and slice it into medallions.
Backstrap is the prized cut of a deer: the long loin that runs along the spine. It is tender, mild and very lean, which means it is wonderful when cooked gently to medium rare and disappointing when overcooked. A short smoke followed by a hard sear gives you the best of both: a hint of smoke and a perfect crust.
Trimming the backstrap
Venison silver skin is thick and tough and does not render. Remove it completely by sliding a thin knife under one end and working along the loin with the blade angled slightly up. Trim any remaining fat too, because venison fat has a waxy texture and a strong flavor.
Doneness and food safety
Most hunters and chefs serve backstrap at medium rare, 130°F to 135°F, because it is so lean. The USDA lists 160°F for venison roasts. That is a conservative figure. Choose the doneness you are comfortable with, but know that venison above medium becomes dry and livery.
The reverse sear
Smoking the backstrap at a low temperature first cooks it evenly from edge to edge. A quick, very hot sear at the end builds a crust without overcooking the outside. It is the same method we use for teres major and beef heart.
Recipe
Smoked Venison Backstrap
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Rest
- 10 min
- Total
- 1 hr 40 min plus 1 hour dry brining
- Makes
- 4 servings
- Smoker 225°F (107°C)
- Pull at 120°F to 125°F (49°C to 52°C), then sear
- Most cooks serve it at 130°F to 135°F (54°C to 57°C); USDA lists 160°F (71°C) for venison roasts
Ingredients
- 1 venison backstrap, about 1 1/2 to 2 lb (680 to 900 g)
- 1 1/2 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp crushed juniper berries or dried rosemary
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp butter, for finishing
Equipment
- Smoker and a hot grill or cast iron pan
- Instant read thermometer
- Thin, sharp knife
Method
- Remove all the silver skin from the backstrap with a thin knife.
- Season with the salt and refrigerate uncovered for at least 1 hour.
- Rub with olive oil, then season with pepper, juniper and garlic powder.
- Heat the smoker to 225°F (107°C) with oak, cherry or hickory.
- Smoke the backstrap for 45 to 60 minutes, until the center reaches 120°F to 125°F (49°C to 52°C).
- Sear it over very hot coals or in a smoking hot cast iron pan with the butter, about 1 minute per side, until browned all over.
- Take it off at 130°F to 135°F (54°C to 57°C) for medium rare, rest for 5 to 10 minutes, and slice into medallions.
Notes
- Venison is extremely lean. Every degree past medium makes it noticeably drier.
- The USDA lists 160°F (71°C) for venison roasts. Many hunters cook backstrap to medium rare. Choose the doneness you are comfortable with.
Serving venison backstrap
Serve with a red wine or blackberry sauce, roasted root vegetables, or smoked onion jam. Slice it just before serving, as lean meat cools quickly.
Frequently asked questions
How long does it take to smoke venison backstrap?
About 45 to 60 minutes at 225°F to reach 120°F to 125°F, followed by a quick sear.
Should I wrap venison backstrap in bacon?
You can, as it adds fat and flavor, but it makes it harder to get a good sear. A butter baste during the sear is a simpler option.
Can I use this method for elk?
Yes. Elk backstrap is larger, so allow more time on the smoker and use a thermometer.
Sources: USDA: Roasting those other holiday meats.