Quick Answer
Removing silver skin before skillet cooking venison backstrap is generally a good idea, as it can be tough and chewy, but it's not always necessary to remove it entirely, especially if you're cooking quickly over high heat.
Why Remove Silver Skin?
Removing silver skin, the thin membrane covering the edge of the venison backstrap, can make a significant difference in the dish’s texture and palatability. When cooked, silver skin can become tough and chewy, which might detract from the overall experience. To remove it, simply grasp the membrane firmly with a paper towel or a clean cloth and pull it off in one smooth motion, usually in a single piece.
Cooking Techniques for Venison Backstrap
To cook venison backstrap in a skillet, first season it with salt, pepper, and any other desired spices. Then, heat a skillet over high heat until it reaches 400-425°F (200-220°C). Add a tablespoon of oil, preferably a neutral-tasting one like canola or grapeseed, and sear the venison for 1-2 minutes per side, depending on the thickness of the meat. After searing, reduce the heat to medium-low and continue cooking to your desired level of doneness. Use a meat thermometer to check for internal temperatures: 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium, and 150-155°F (66-68°C) for medium-well.
Find more answers
Browse the full Q&A library by topic, or jump back to the topic this question belongs to.