Backstrap Venison Steaks | What’s Cookin’ Italian Style Cuisine

Venison backstrap is one of the most prized cuts of deer, and the key to making it delicious is treating it with a little care.

The buttermilk marinade helps tenderize the meat while adding a subtle tangy flavor, and Worcestershire sauce gives it that savory depth that pairs beautifully with venison.

After a good soak, the backstrap is coated in a seasoned flour mixture loaded with garlic, smoked paprika, fresh herbs, salt, and pepper.

A quick fry in a combination of oil and butter creates a golden, crisp coating while keeping the venison juicy inside.

Today, I’m sharing a recipe for blackstrap buttermilk venison recipe, that’s a bit spicy and fork tender that can be cooked using a variety of cooking methods.

If you have hunters in your family, this will be a great recipe to add to your wild game collection.

Why You Will Love Our Version of the Backstrap Venison Steak Recipe

• The buttermilk helps tenderize the venison.
• Worcestershire sauce adds savory, rich flavor.
• Garlic and smoked paprika make the coating incredibly flavorful.
• Fresh basil and parsley add a bright herbal note.
  A touch of cayenne gives the crust just the right amount of heat.
• Frying the backstrap creates a crispy golden exterior.
• The combination of butter and oil adds wonderful flavor while helping with browning.
• It is a simple recipe that doesn’t require unusual ingredients/
• Note: internal temperature should read 135 for medium-rare

Ingredient Notes

• Venison: Use about 1 pound of venison backstrap or tenderloin. Trim away any silver skin or tough connective tissue before marinating.
• Buttermilk: Regular store-bought buttermilk works perfectly. Whole-milk buttermilk gives the richest flavor.
• Worcestershire Sauce: Don’t skip this ingredient. It adds a wonderful savory, slightly tangy flavor that complements the natural flavor of venison.
• Seasoned Flour: The flour coating is seasoned with: Salt, Black pepper, Granulated garlic powder, Smoked paprika, Fresh basil, Flat-leaf parsley, Cayenne pepper. The combination creates a flavorful crust without overpowering the venison.
• Fresh or Dried Herbs: Fresh basil and parsley are wonderful when available, but dried herbs work just fine. If using dried herbs, use a little less because dried herbs are more concentrated.
• Cayenne Pepper: Add cayenne to your personal taste. For a mild version, use just a pinch. If you enjoy spicy food, add more or put hot sauce directly into the buttermilk.
• Oil and Butter: A combination of oil and butter gives you the best of both worlds. The oil helps with frying, while the butter contributes a rich, delicious flavor.

Cooking Methods

1. Air Fry: Cut the tenderloin into nuggets, then dip them into the egg mixture, flour, and spray them with butter-flavored cooking spray. Heat the air fryer to 400 degrees, oil spray the basket, and air fry them for around 6 minutes, turning once.
2. Baked: Place the prepared meat on a parchment paper-lined baking dish, drizzle with melted butter or olive oil, and bake at 400 degrees for around 25 minutes turning once.
3. Grilled: For best results, I do not coat the tenderloin with the buttermilk egg and flour mixture. I dip the tenderloin into a heavily spicy, seasoned melted butter and just grill it without the coating ( they also make great shish kabobs)

Note: internal temperature should read 135 for medium-rare

Tips:

1. Don’t skip trimming. Remove silver skin and tough connective tissue before marinating.
2. Give it time to marinate. A few hours makes a difference, and overnight is even better.

   Don’t overcrowd the skillet.

3. Cook in batches if necessary. Crowding the pan can lower the temperature and prevent the coating from becoming crisp.
4. Watch the heat. Venison cooks quickly because it is so lean. You want a beautiful golden crust without drying out the meat.
5. Let the meat rest. Even a short resting period helps keep the venison juicy.
6. Use a meat thermometer if you’re unsure. Venison is a lean game meat, and the USDA recommends cooking whole cuts of venison to a safe internal temperature. Check the thickest part of the meat rather than relying only on appearance.

Pin for later

A Great Recipe For Venison During Deer Season

If you have venison in your freezer, this is a wonderful recipe to keep handy.

It’s also a great introduction to cooking venison for someone who thinks they don’t like wild game.

The buttermilk marinade and flavorful crispy coating balance the natural flavor of the meat without covering it up completely.

Serve it hot from the skillet with mashed potatoes and gravy, and you’ve got a comforting meal that tastes like the kind of dinner everyone gathers around the table for.

Back Strap Spicy Buttermilk Venison Steaks

Print

With ImageWithout Image

Yield: 6

Author: Claudia Lamascolo

Prep time: 3 HourCook time: 6 MinTotal time: 3 H & 6 M

This tender and juicy backstrap Deer Steak is bursting with down-home country flavors and sure to be a favorite amongst hunters and venison lovers!

Ingredients

• 1-pound deer steak (backstrap or tenderloin) 
• 2 cups buttermilk (store-bought or make your own using whole milk and 2 tablespoons of vinegar) plus 2 tablespoons of Worcestershire sauce 
• 2 cups flour
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 1 tablespoon granulated garlic powder
• 1 teaspoon smoked paprika 
• 1 tablespoon each fresh basil and flat-leaf parsley or dried
• cayenne pepper to taste, or hot sauce added to the buttermilk is also fine
• Oil  For Frying:  3 tablespoons olive oil,  canola, or vegetable oil plus 2 tablespoons butter

Instructions

1. In a large covered container, place the steaks in buttermilk and Worcestershire sauce, then store in the refrigerator overnight or for at least 3 hours.
2. Get the seasoned flour ready by adding everything to a plastic bag or pie plate and mixing all the dry ingredients together.
3. When the soaking is completed, heat the oil and butter in a cast-iron skillet to medium heat or use one of the other cooking methods listed below.
4. Shake each steak (that is in the buttermilk) into the plastic bag of seasoned flour.
5. Fry the steaks in the heated oil/butter for around 3 minutes on each side or until browned and crispy.
6. The steak’s internal temperature should be 165 degrees.
7. As they are completed cooking place on a paper towel to drain the oil and keep them warm until all the meat is cooked.

Notes:

Cooking Methods

1. Air Fry: Cut the tenderloin into nuggets, then dip them into the egg mixture, flour, and spray them with butter-flavored cooking spray. Heat the air fryer to 400 degrees. Oil-spray the basket and air fry them for around 6 minutes, turning once.
2. Baked: Place the prepared meat on a parchment paper-lined baking dish, drizzle with melted butter or olive oil, and bake at 400 degrees for around 25 minutes, turning once.
3. Grilled: For best results, I do not coat the tenderloin with the buttermilk egg and flour mixture. I dip the tenderloin into a heavily spicy, seasoned melted butter and just grill it without the coating ( they also make great shish kabobs)

Tips:

• Blot the meat with paper towels for excess blood
• Don’t skip trimming. Remove silver skin and tough connective tissue before marinating.
• Give it time to marinate. A few hours makes a difference, and overnight is even better. Don’t overcrowd the skillet.
• Cook in batches if necessary. Crowding the pan can lower the temperature and prevent the coating from becoming crisp.
• Watch the heat. Venison cooks quickly because it is so lean. You want a beautiful golden crust without drying out the meat.
• Let the meat rest. Even a short resting period helps keep the venison juicy.
• Use a meat thermometer if you’re unsure. Venison is a lean game meat, and the USDA recommends cooking whole cuts of venison to a safe internal temperature. Check the thickest part of the meat rather than relying only on appearance.

https://www.whatscookinitalianstylecuisine.com/2021/10/back-strap-spicy-buttermilk-venison.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

backstrap venison, deer meat, country fried steak, country fried venison, venison tenderloin, how to make backstrap vension, best venison recipes

fried meat recipes, venison recipes, tenderloin recipes, backstrap venison recipes, how to fry venison

Italian, American

Pin for later

Check out these delicious recipe links below:

Venison Merlot Stew
Venison Cacciatore
Venison Stew Old Fashioned