November 15, 2016
Located along both sides of a deer’s spine (or antelope, elk, moose, caribou), backstraps are coveted for their tenderness and ease to clean. Any fat or silver skin is easily shaved off the surface of each loin, resulting in a solid piece of meat that can be prepared whole or cut into smaller steaks.
Elegant to easy, venison loin is versatile in the kitchen; you can cook them simply or they can easily stand up beautifully as the centerpiece at your next dinner party. We bring you three different loin recipes from Outdoor Channel stars offering just that. In addition to a classic buttermilk and bacon-wrapped venison loin recipe, the other two recipes will carry you through breakfast, lunch and dinner.
Bacon-Wrapped Buttermilk Venison Loin Recipe
By: Keith and Jeanne Mark of Shawn Michaels’ MacMillan River Adventure
Skewered buttermilk venison loin wrapped in bacon cooking over a charcoal fire. (Photo courtesy of Jenny Nguyen-Wheatley)
- Venison loin (backstrap)
Get the Recipe: Bacon-Wrapped Buttermilk Venison Loin Recipe
Crush Recipe: Venison-Stuffed Baked Potato
By: Lee and Tiffany Lakosky of Crush with Lee & Tiffany
This venison-stuffed baked potato recipe is inspired by the Philly cheesesteak and topped with green peppers, mushrooms and onion. (Photo courtesy of Lee and Tiffany Lakosky)
“This one is for the meat and potato lovers! Come in from a cold day of hunting to this quick, healthy, hot and satisfying meal.” This recipe was inspired by the Mathews Archery “Venison Man-Tato” from their 2016 product catalog.
- 1 large baking potato
- 1 cup mushrooms
- 1 cup sliced green peppers
- 1 cup sliced onions
- 6 ounces grilled or sautéed venison loin (backstrap)
- ¼ cup shredded Monterey Jack cheese (or cheese of choice)
Get the Recipe: Crush Recipe: Venison-Stuffed Baked Potato
Venison Backstrap and Sweet Potato Hash Recipe
By: Gregg Ritz, host of Hunt Masters
Sweet Potato Hash with Venison Backstrap and Eggs Recipe, in a cast-iron skillet ready to eat. (Photo courtesy of Gregg Ritz)
This is a favorite at the Illinois cabin for a high-protein, low-carb dish that keeps you going in the field all day long!
- 4 cups diced butternut squash
- 8 ounces grilled or sautéed venison loin (backstrap)
- 2 cups diced red peppers
- 2 cups diced onion
- 2-4 fried eggs
- Parsley to garnish
- Hot sauce to finish
Get the Recipe: Venison Backstrap and Sweet Potato Hash Recipe