Marianne Martinez
Backstrap is a prime cut of meat that is typically cooked in a cast-iron skillet or seared with butter and garlic. However, it can also be cooked in a crockpot or slow cooker, resulting in tender and juicy meat with minimal effort. This article will provide a step-by-step guide on how to cook backstrap in a crockpot, including preparation, cooking time, and serving suggestions. By following these simple instructions, you can create a delicious and effortless meal that will impress your family and friends.
| Characteristics | Values |
|---|---|
| Type of meat | Venison backstrap |
| Cut | Small cubes or thin slices |
| Cooking time | 5-6 hours |
| Cooking temperature | Low |
| Cooking method | Wrapped in foil, no liquid added |
| Serving suggestions | Rice, mashed potatoes, hot buttered egg noodles, steamed or stir-fried vegetables, baked potato or sweet potato, salad, bread |
| Marinade | Soy sauce, brown sugar, sesame oil, ginger, garlic |
| Sauce | Cornstarch slurry, scallions, sesame seeds |
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What You'll Learn
Cooking time: 5-6 hours or until tender
To cook backstrap in a crock pot, you'll need to set aside 5-6 hours for cooking time. The first step is to wrap the backstrap tightly in foil and place it in the crock pot. It's important to ensure that the backstrap is sealed well, and you may need to use a second piece of foil. Do not add any liquid to the crock pot. Turn the crock pot to low heat and let it cook for 5-6 hours, or until the backstrap is tender. The cooking time may vary depending on the size of the backstrap and the temperature of your crock pot. A smaller backstrap will cook faster, while a larger one may take a little longer.
During the cooking process, the backstrap will release some juices, most of which will stay in the foil, but some may escape into the crock pot. This is normal, so don't worry about it. Once the backstrap is tender, serve it immediately after opening the foil. For an extra flavour boost, you can add sliced jalapeño peppers, onion, and cinnamon, nutmeg, white and black pepper to the backstrap before sealing it in the foil.
If you prefer your backstrap to be intact and not shredded, you might want to check on it earlier, as cooking it for too long will cause it to shred. However, if you don't mind the meat shredding, you can cook it for a little longer, and it will still taste wonderful.
To add some extra flavour and tenderness to your backstrap, you can create a slurry by mixing cornstarch and a couple of tablespoons of cold water. Stir this slurry into the meat and sauce in the crock pot. Then, simply serve the backstrap with your choice of sides and enjoy!
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Wrap in foil and place in the crock pot
Wrapping your backstrap in foil before placing it in the crock pot is a great way to cook this joint with minimal effort. It's a simple method that lets you prepare a tasty main course while getting on with your day.
First, wrap the backstrap tightly in foil. You may need to use a second piece to ensure it is sealed well. If you like the flavour of jalapeno peppers, you can add pepper slices with onion to the backstrap before sealing it in the foil. The size of the backstrap will affect the cooking time, so bear this in mind.
Place the wrapped backstrap in the bottom of the crock pot and put the lid on. Do not add any liquid. Turn the crock pot to low and cook for approximately 5-6 hours, or until the backstrap is tender. The backstrap should make some juice while cooking—most will stay in the foil, but some may run into the crock pot. Don't worry about this. Serve immediately after opening the foil.
You can serve your crock pot backstrap with a variety of vegetables. Try a green salad, steamed or stir-fried vegetables, and a baked potato or sweet potato. Whole wheat dinner rolls or a slice of hearty bread also go well. If you're cooking for longer than 6 hours, the meat may start to shred, but it will still taste wonderful.
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Marinade options: salt, pepper, garlic, olive oil, soy sauce, brown sugar, sesame oil, ginger
To cook backstrap in a crock pot, you can cut the backstrap into either small cubes or thin slices and place the meat in the slow cooker. A unique marinade can be made by mixing together the broth, soy sauce, brown sugar, sesame oil, ginger, and garlic. This marinade is a perfect blend of pungent garlic and peppery ginger, with a few colorful pops of red pepper flakes. The sweet brown sugar and salty soy sauce add layers of flavor to the marinade.
The olive oil in the marinade is essential as it keeps the meat moist. You can also add lemon juice to the marinade as the acid helps to tenderize the meat. Additionally, you can add herbs like thyme, rosemary, or parsley to the marinade. If you want to add a little heat, include some hot pepper sauce or red pepper flakes.
The backstrap should be placed in the marinade for at least an hour but preferably between 2 and 4 hours. The meat can then be grilled, oven-baked, broiled, or sautéed. The cooking time for the backstrap in the crockpot is approximately 5 to 6 hours until the meat is tender. The time varies depending on the size of the backstrap and the heat of the crockpot.
This recipe is perfect for a weeknight dinner as it requires minimal effort and can be served with a variety of vegetables and sides.
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Serve with: broccoli, rice, mashed potatoes, noodles, or vegetables
When it comes to serving crockpot backstrap, there are several delicious options to choose from. Here are some ideas to get you started:
Broccoli
Broccoli is a popular choice to serve with backstrap, and for good reason. To prepare, simply steam the broccoli until tender. You can also add it directly to the crockpot towards the end of cooking, allowing it to cook for about half an hour. This ensures that the broccoli remains slightly crispy and retains its nutrients.
Rice
Rice is a great option to soak up all the delicious juices from the backstrap. Whether you prefer long-grain, basmati, or jasmine rice, simply prepare it according to the package instructions. For an extra flavour boost, consider cooking the rice in the juices from the crockpot or adding some of the spices used in the backstrap recipe.
Mashed Potatoes
Creamy mashed potatoes are a classic side dish that pairs well with the heartiness of backstrap. You can keep it traditional with butter and milk, or mix things up by adding garlic, cheese, or herbs for added flavour.
Noodles
For a heartier option, serve your backstrap with hot buttered egg noodles. The noodles provide a great base for the juices and sauces from the crockpot, ensuring every bite is packed with flavour.
Vegetables
If you're looking for a lighter option, a variety of vegetables can be served alongside the backstrap. Steamed or stir-fried vegetables, such as potatoes, carrots, celery, onions, garlic, and thyme, are excellent choices. You can also start with a green salad to balance out the richness of the dish.
Feel free to mix and match these options to create a spread that suits your taste!
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Cooking temperature: low
To cook backstrap in a crock pot at a low temperature, you will need to first cut the backstrap into either small cubes or thin slices. Place the meat in the crock pot. You can also wrap the backstrap in foil before placing it in the crock pot.
Next, prepare the marinade. One option is to mix broth, soy sauce, brown sugar, sesame oil, ginger, and garlic. Pour the marinade over the meat. You can also use McCormick's onion gravy mix or something similar, adding more beef broth or gravy mix to taste.
Cook on low for approximately 5 to 6 hours until the backstrap is tender. The time may vary depending on the size of the backstrap and the heat of your crock pot. A smaller backstrap will cook quicker, while a larger one may require more time.
You can serve the backstrap with a variety of side dishes. Steamed or stir-fried vegetables, baked potatoes, sweet potatoes, and whole wheat dinner rolls or bread are all good options. You can also serve the backstrap with rice, mashed potatoes, or hot buttered egg noodles, garnished with scallions or sesame seeds.
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Frequently asked questions
It is recommended that you cook backstrap in a crock pot for 5 to 6 hours, but the cooking time may vary depending on the size of the backstrap and how hot your crock pot cooks. Smaller backstraps will cook quicker, while larger ones may require more time.
You should wrap the backstrap tightly in foil and place it in the bottom of the crock pot. Do not add any liquid. The backstrap should be able to lay flat on the bottom of the crock pot.
Crock pot backstrap goes well with a variety of side dishes. You can serve it with steamed or stir-fried vegetables, a baked potato or sweet potato, and a green salad. Whole wheat dinner rolls or a slice of hearty bread are also good accompaniments. For dessert, you can serve a bowl of apple or peach cobbler with a scoop of ice cream.
There are several seasoning options that you can use to flavour crock pot backstrap. You can use onion gravy mix, salt, pepper, garlic, olive oil, cinnamon, nutmeg, white pepper, black pepper, or sesame seeds. You can also add vegetables such as jalapeno peppers, onions, broccoli, or mushrooms to enhance the flavour of the dish.
