Tender venison backstrap seared and basted in hot, aromatic butter. Try this time-honored classic for perfectly cooked venison steak.
The simplest ingredients come together to make this prized cut of meat shine like the star it is. This grilled venison backstrap recipe comes out perfect every time!
This beautiful cut of meat is elevated with a smooth and luxurious blueberry thyme sauce, showcasing one of the most prized venison cuts.
Smoky, sweet, salty, juicy, savory - this venison backstrap recipe has it all. It's the perfect way to enjoy this great cut of meat!
Backstraps and tenderloins from larger deer or other big game animals like elk can be cut into medallion steaks. Cooking them in a hot pan with butter and herbs yields excellent results.
Perfectly cooked mule deer backstrap meets a sweet and savory Flathead cherry sauce. An elegant dish with classic flavors that's sure to impress!
Perfectly medium-rare elk backstrap seared in a cast iron pan with rich and flavorful sauteed mushrooms and a hint of rosemary and red wine. This recipe is a great way to elevate a beautiful steak!
Cubes of venison backstrap look and feel very similar to ahi tuna and makes a great substitution for poke bowls. Surrounded by fresh toppings and delicious sauces, every bite is full of flavor!
If you're looking for an adventurous new way to prepare your venison backstraps, this sashimi is full of exciting flavors and textures!