Venison offers a wide range of cuts, but the backstrap is consistently considered the most prized. This long, cylindrical muscle is often called the loin, and its reputation for tenderness makes it highly sought after by hunters and chefs alike. Confusion remains regarding the exact location of this muscle and how it differs from other tender cuts.
Pinpointing the Location and Anatomy
The backstrap is a pair of muscles running along the deer’s spine, outside the rib cage, extending from the shoulder area down to the hindquarters. Anatomically, this muscle is identified as the Longissimus dorsi, meaning “longest muscle of the back.” It rests directly atop the vertebrae and ribs, running parallel to the backbone.
This muscle is highly valued because it is not used extensively for locomotion or bearing the animal’s weight, resulting in more tender muscle fibers. It is important to distinguish the backstrap from the tenderloin, or Psoas major, which is often confused with it. The tenderloin is a smaller, internal cut located beneath the spine and inside the abdominal cavity, whereas the backstrap is an external muscle. Because of its large size and minimal connective tissue, the backstrap is comparable to the loin or strip steak cuts found on beef cattle.
Techniques for Harvesting the Backstraps
The process for cleanly removing the backstraps begins after the deer has been field dressed and the hide removed. A sharp knife is the primary tool needed. The first cut is a shallow incision running lengthwise along the spine, from the neck to the hip bone, separating the backstrap muscle from the vertebrae.
Next, a cross-cut is made near the hindquarters, cutting down to the ribs. This cut allows the meat to be lifted slightly, exposing the thin membrane attaching the backstrap to the underlying ribs. The technique involves running the knife blade along the ribs, using the bone as a guide to peel the meat away cleanly. Applying gentle outward tension helps ensure a smooth removal.
The goal is to remove the entire muscle in a single, long piece, minimizing contact with hair and bone fragments. Once freed, the final step is to cut the muscle away from the shoulder or neck area. Hunters can remove both backstraps quickly without opening the abdominal cavity, a method often called the “gutless” field dressing technique. The harvested backstraps should be chilled immediately.
Preparing and Cooking This Prized Cut
The backstrap’s high regard comes from its tenderness and mild flavor, which is less “gamey” than many other cuts of venison. This tenderness is due to the muscle’s low amount of connective tissue and its relative inactivity during the deer’s life. Unlike cuts such as the shoulder or haunches, the backstrap is extremely lean, containing very little intramuscular fat.
This lack of fat makes the backstrap susceptible to drying out quickly if exposed to prolonged heat. For this reason, the most common and successful cooking methods involve high heat and short cooking times, such as searing in a hot pan or grilling. The cut is often prepared whole as a loin roast or cut into medallions, resembling small filet mignon steaks.
To preserve its moisture and tenderness, venison backstrap should be cooked to a precise internal temperature. Culinary experts recommend aiming for a rare to medium-rare doneness, with an internal temperature pulled between 125 and 135 degrees Fahrenheit. Allowing the meat to rest for several minutes after cooking is important, as this allows the muscle fibers to relax and redistribute the juices, resulting in a more succulent final product.