Venison Backstrap

ISO the best go to backstrap recipe

Cut it about 1/2” thick.
pound it with a meat hammer till is is about 1/8” thick
mix flour with salt, pepper, garlic powder and onion powder
dust with flower
If you want it breaded mix egg & a Little milk then run it through the flour egg mix and flour again
heat a skillet I.e. sauté pan
add olive oil or canola oil
the oil will start to have a sheen when it is hot enough
Place the venison loin cutlets in the skillet (it will cook quickly)
turn over the cutlets and finish cooking

some other flavorings I use thyme, lemon, chili powder and nothing goes better on venison than cumin
add some of these spices and herbs to find what you like
the above will be kind of southwest flavors

for sort of Asian influence thyme, green onion, garlic, ginger, basil salt & pepper as always

East Indian (sort of)
cumin, curry powder, turmeric, onion, garlic

Italian (sort of)
Thyme, Oregano, margarim, garlic, onion

variety is the spice of life

Whatever you do, just don't overcook it.

The above recipe is my favorite.

We also take them and season to flavor, I prefer a little salt and pepper, then wrap in bacon and grill. I cut them in 6 inch pieces and as said above, DON’T overcome them!! You want them medium rare to medium at the most.


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Bacon wrapped, smoked, and glazed with maple syrup and Wellers is my go_to.

Growing up, my mom would make what she called stroganoff with it.. cube it up, lightly bread and pan fry, then stew with lots of mushrooms, onions, and smetana ( yeah, we had an Eastern European grocery nearby.) serve over egg noodles.