How to Prepare Back Straps from a Deer
Deer meat is a highly nutritious and flavorful option for those who enjoy outdoor activities and hunting. One of the most sought-after cuts of deer meat is the back strap, which is known for its tenderness and rich flavor. Preparing back straps from a deer requires a few steps to ensure that the meat is safe to eat and retains its delicious taste. In this article, we will guide you through the process of how to prepare back straps from a deer.
Step 1: Harvesting the Back Straps
The first step in preparing back straps is to harvest them from the deer. Once you have harvested the deer, locate the back strap by feeling along the spine. The back strap is a long, flat muscle that runs along the deer’s back. Use a sharp knife to carefully cut the back strap away from the rest of the meat. Be sure to leave as much of the meat on the bone as possible to retain the flavor and tenderness.
Step 2: Cleaning the Back Straps
After harvesting the back straps, it’s essential to clean them thoroughly to remove any remaining blood or impurities. Rinse the back straps under cold running water and use a paper towel to pat them dry. Inspect the meat for any signs of blood or fat and trim them off using a sharp knife. It’s also a good idea to trim any silver skin or connective tissue that may be present on the meat.
Step 3: Cutting the Back Straps
Once the back straps are clean, you can cut them into the desired size and shape. Depending on your preference, you can cut the back straps into steaks, strips, or chunks. To cut the back straps into steaks, place the meat on a cutting board and use a sharp knife to slice it into 1/2-inch thick pieces. For strips or chunks, simply cut the meat into the desired length and width.
Step 4: Marinating the Back Straps
Marinating the back straps can enhance their flavor and tenderness. Create a marinade by combining your favorite ingredients, such as olive oil, lemon juice, garlic, salt, and pepper. Pour the marinade over the back straps and let them sit in the refrigerator for at least 30 minutes, or up to 24 hours, for the best results.
Step 5: Cooking the Back Straps
After marinating, you can cook the back straps using your preferred method, such as grilling, broiling, or pan-frying. Cook the back straps to your desired level of doneness, ensuring that they are cooked to a safe internal temperature of 145°F (63°C) for medium rare.
Conclusion
Preparing back straps from a deer is a rewarding experience that allows you to enjoy the delicious and nutritious meat of the deer. By following these simple steps, you can ensure that your back straps are clean, safe to eat, and full of flavor. Happy hunting and enjoy your delicious deer back straps!
