Ella Walter
Deer backstrap is a versatile cut of meat that can be grilled, fried, or slow-cooked in a crockpot. When it comes to crockpot cooking, the dry heat method is recommended for preparing deer backstrap, as opposed to the typical soups or stews. This involves wrapping the backstrap in foil and placing it in the crockpot without any additional liquid. The cooking time varies from 5 to 6 hours, depending on the size of the backstrap and the heat level of the crockpot, resulting in tender and juicy meat. The natural juices released during cooking can be used as an au jus for added flavour. Various recipes are available, including Korean BBQ-style venison backstrap with broccoli and a marinade of soy sauce, brown sugar, sesame oil, ginger, and garlic.
| Characteristics | Values |
|---|---|
| Preparation | Cut the backstrap into small cubes or thin slices. |
| Season with carne asada seasoning, salt, pepper, smoked paprika, kimchi seasoning, cayenne powder, or other spices. | |
| Marinate in a mixture of broth, soy sauce, brown sugar, sesame oil, ginger, and garlic. | |
| Wrap tightly in foil. | |
| Cooking | Place the wrapped backstrap in the crock pot. |
| Do not add liquid. | |
| Cook on low for 5-6 hours or until tender. | |
| For BBQ, cook on low for 4 hours, shredding the meat at hour 3. | |
| Serving | Serve with rice, baked or sweet potatoes, kaiser rolls, steamed or stir-fried vegetables, or bread. |
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What You'll Learn
Cooking time and temperature
When cooking deer backstrap in a crock pot, it is important to note that the cooking time will vary depending on the size of the backstrap and the temperature setting of your crockpot. For a medium-sized backstrap, the cooking time can range from 5 hours to 6 hours. If you prefer your meat in chunks, you may need to cook it a little longer, and it may start to shred after a while. However, if you like your meat in thin slices, a shorter cooking time of around 4 to 5 hours may be sufficient.
It is recommended to cook deer backstrap on a low temperature setting in the crock pot. This allows the meat to cook slowly and evenly, resulting in tender and juicy backstrap. Cooking on a higher temperature setting may cause the meat to dry out, especially if it is lean venison with less marbling fat.
To ensure even cooking, it is important to wrap the backstrap tightly in foil before placing it in the crock pot. This helps to retain moisture and distribute heat evenly. The foil should be sealed well, and no additional liquid is needed in the crock pot.
Some recipes suggest searing the backstrap first in a pan to seal the edges of the meat, which can help retain moisture during the crock pot cooking process. This is especially useful if you are concerned about the meat drying out.
Additionally, the cooking time may be affected by the ingredients added to the crock pot. For example, if you are cooking deer backstrap with vegetables such as broccoli, the cooking time for the meat may be shorter, around 4 to 5 hours, to avoid overcooking the vegetables.
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Wrapping and sealing the backstrap
To wrap and seal the backstrap, you will need aluminium foil. Start by placing the deer backstrap in the centre of the foil. If you are adding any vegetables or seasonings, such as onions, jalapeno peppers, or broccoli, now is the time to add them. You can also marinate the backstrap before wrapping it, or add sauces and seasonings directly to the meat. For example, a Korean BBQ-style marinade can be made by mixing broth, soy sauce, brown sugar, sesame oil, ginger, and garlic. Alternatively, you can dry rub the backstrap with seasonings before wrapping.
Once you have added any desired vegetables, seasonings, or sauces, it is time to wrap the backstrap. Bring the long sides of the foil up and over the meat, ensuring that the edges overlap. Then, tightly crimp the edges of the foil together to create a seal. You may need to use a second piece of foil to ensure the backstrap is completely sealed. It is important that the backstrap is snugly wrapped to prevent moisture loss during cooking.
Place the wrapped backstrap in the crock pot, ensuring that it lays flat on the bottom. Do not add any liquid to the crock pot. Turn the crock pot to low heat and cook for approximately 5 to 6 hours, depending on the size of the backstrap and the temperature of your crock pot. A smaller backstrap will cook more quickly, while a larger one may require additional time. It is important not to remove the lid of the crock pot until you think the backstrap is done, as this will help to maintain even cooking temperatures.
During the cooking process, some of the natural juices from the meat will escape the foil and steam in the crock pot, helping to keep the heat even. However, most of the juices will stay in the foil, so don't worry if you don't see a lot of liquid in the crock pot. These drippings can be used as an au jus to serve with your meal. Once the backstrap is cooked to your desired level of doneness, carefully open the foil and serve immediately.
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Marinades and sauces
Deer backstrap can be cooked in a crock pot in a variety of ways, with different marinades and sauces to enhance its flavour. The cooking time for deer backstrap in a crock pot is generally around 5-6 hours, but this can vary depending on the size of the backstrap and the temperature of the crock pot.
One option for a marinade is to use a Korean BBQ style marinade. This can be achieved by mixing together broth, soy sauce, brown sugar, sesame oil, ginger, and garlic. The deer backstrap can be cut into small cubes or thin slices and then placed in the crock pot with the marinade. This cooking method results in tender meat that can be used for tacos, burritos, or baked chimichangas.
Another option is to create a BBQ-style marinade. This can be achieved by mixing together water, mustard, vinegar, and spices. The deer backstrap can be cut into large chunks or thin slices and placed in the crock pot with the marinade and onions. Cooking on a low setting for around four hours will yield tender meat.
Additionally, some people choose to sear the deer backstrap in a pan before placing it in the crock pot. This helps to seal in the juices and keep the meat moist. A cast-iron pan can be used to sear the meat with seasonings like "carne asada seasoning" or a simple combination of salt and pepper. After searing, the backstrap can be placed in the crock pot with water, tomato sauce, cumin, paprika, and onions.
For those who enjoy spicy food, jalapeno peppers can be added to the crock pot along with onions. The peppers and onions can be placed inside the foil with the backstrap or added directly to the crock pot.
Some people also choose to create a gravy to accompany the deer backstrap. This can be served on the side or poured directly over the meat. While some prefer a traditional country gravy, others opt for a more unique twist, such as a Winchester sauce.
The versatility of deer backstrap in a crock pot allows for a range of marinades and sauces to suit different taste preferences and desired levels of spiciness.
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Accompanying vegetables and sides
Deer meat is a versatile protein that pairs well with a variety of vegetables and sides. Here are some ideas for sides to serve with your crockpot deer backstrap:
Vegetables
- Carrots
- Potatoes (mashed), roasted fingerling, or baby
- Celery
- Onion
- Tomatoes
Other Sides
- Rice
- Salad (green)
- Bread (whole wheat dinner rolls or a slice of hearty bread)
- Sourdough bread
- Roasted rosemary potatoes
Gravy
Don't forget the gravy! You can make your own or use store-bought beef gravy. If making your own, you can thicken it with flour or cornstarch.
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Slicing and shredding the meat
If you choose to slice the meat, it is recommended to do so while it is still partially frozen. Use a sharp knife to thinly slice the meat against the grain. This technique will ensure that your meat is tender and easy to chew. You can also cut the meat into small cubes if you prefer a chunkier texture.
On the other hand, if you decide to shred the meat, it is best to cook it for a longer period of time. For shredded meat, cook the deer backstrap in the crock pot for around 4 hours. After 3 hours, you can start shredding it and then continue cooking for the remaining hour. This will allow the flavours to truly absorb into the meat.
Additionally, you can also skip the slicing step altogether and directly cut the meat into large chunks before placing it in the crock pot. This will give you larger pieces of meat that you can shred or pull apart after cooking.
It's important to note that the size of the deer backstrap and the heat of your crock pot will affect the cooking time. A smaller backstrap will cook faster, while a larger one may require additional time. Adjust your cooking time accordingly to ensure the meat is cooked through and tender.
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Frequently asked questions
Cooking time depends on the size of the backstrap and how hot your crockpot gets. A medium-sized backstrap can take 5 hours and 15 minutes to cook. Smaller backstraps will cook quicker, while larger ones will take longer.
You can cut the backstrap into cubes or thinly slice it against the grain. You can also cut the meat into large chunks or slice it thinly while it is still frozen.
You can add vegetables such as broccoli, peppers, onions, and stir-fry mixes. You can also add sauces such as soy sauce, brown sugar, sesame oil, ginger, and garlic.
No, you do not need to add liquid. The backstrap will produce juices while cooking, and you can use these juices as au jus to serve with the meal.
You can serve deer backstrap with baked or sweet potatoes, rice, kaiser rolls, or bread.
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