Quick Answer
The backstrap and tenderloin are two distinct cuts of meat from the deer carcass. The backstrap is a long, narrow muscle that runs along the spine, while the tenderloin is a smaller, more narrow portion located on the underside of the spine. The backstrap is generally larger and more commonly used in cooking.
Understanding the Cuts
When hunting deer, it’s essential to know the difference between the backstrap and tenderloin. The backstrap, also known as the tenderloin steak, is a long, narrow muscle that runs along the spine, from the 6th rib to the last lumbar vertebra. This cut can weigh anywhere from 1 to 3 pounds, depending on the age and sex of the deer. The tenderloin, on the other hand, is a smaller, more narrow portion located on the underside of the spine, just behind the ribcage.
Preparing the Backstrap
Preparing the backstrap for cooking involves a few simple steps. First, remove any silver skin or excess fat from the surface. Next, score the fat on the underside of the backstrap to prevent it from curling up during cooking. Season the backstrap with salt, pepper, and your favorite herbs or spices, then let it sit at room temperature for 30 minutes to allow the meat to relax. This will help it cook more evenly and prevent it from becoming tough.
Cooking the Backstrap
The backstrap can be cooked using a variety of methods, including grilling, pan-frying, or oven roasting. When grilling, cook the backstrap over medium-high heat for 4-6 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare. When pan-frying, cook the backstrap in a hot skillet over medium-high heat for 3-5 minutes per side, or until it reaches the desired level of doneness. When oven roasting, cook the backstrap in a preheated oven at 400°F for 12-15 minutes per pound, or until it reaches the desired level of doneness.
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