Quick Answer
Handle venison backstrap safely by wearing gloves to prevent cross-contamination, cutting it on a stable surface, and ensuring knives are sharp to prevent accidents. Use a meat mallet to pound the meat to even thickness for even cooking.
Preparing the Meat
When handling venison backstrap, it’s essential to wear gloves to prevent cross-contamination from bacteria like E. coli. Make sure the surface you are cutting on is stable, and your knives are sharp enough to make clean cuts. A dull knife can lead to accidents, so ensure your knives are in good condition. Pounding the meat with a meat mallet helps to even out the thickness, ensuring even cooking when it’s sliced thinly.
Cutting and Trimming
Cut the venison backstrap into thin strips, about 1/4 inch thick. This will help the meat cook evenly and prevent it from becoming tough. Remove any excess fat or connective tissue from the strips, as this can make the meat chewy. When cutting the meat, use a gentle sawing motion with your knife to prevent tearing the fibers.
Final Preparations
Once the meat is cut and trimmed, pat it dry with paper towels to remove any excess moisture. This will help the meat brown more evenly in the skillet. Season the meat with your desired spices and herbs, and make sure your skillet is hot before adding the venison. A hot skillet is essential for achieving a good sear on the meat.
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