How to Cook Venison Backstrap Pepper Steak Medallions

Venison backstrap is the two long strips of meat taken from along the spine on a deer. This can also be called the tenderloin in some areas. These two strips are the most tender and flavorful of all deer meat and are highly prized in gourmet restaurants. Every fall, deer hunters across the country have their first taste of deer season by eating the backstrap of a taken deer cooked over an open fire.

Instructions

Difficulty: Moderate

Things You’ll Need:

• A heavy skillet (cast iron works wonderfully for this)
• Vegetable oil or bacon grease
• Fresh coarse ground pepper
• Soy sauce or Worcestershire Sauce
• A sharp knife
• Venison backstrap

1. Ask that the backstrap be left whole if the deer is processed by a butcher shop or processing plant.
2. Use a sharp knife and cut the backstrap into 1 to 1 1/4 inch thick medallions.
3. Marinate the medallions in your choice of soy sauce or Worcestershire sauce for several hours or overnight in the refrigerator. If sodium content is a concern, use light soy sauce.
4. Remove the medallions from the marinade and allow the excess moisture drip off.
5. Coat the medallions in coarse ground pepper. Press the pepper into the meat with your fingers.
6. Heat the skillet, along with the oil or bacon grease until the liquid has a shimmer.
7. Sear the medallion on all sides. Many people stop here and remove the medallion steaks from the heat as overcooking the backstrap can leave the meat tough and tasteless. Never cook for more than a few minutes on each side.

Tips & Warnings

• Venison medallions can be served with any traditional steak side dish. Baked potatoes, buttered noodles or a brown rice pilaf are all wonderful sides.
• A gravy can be made from the ‘brown bits’ left in the skillet. Add water (or milk), flour and boil until thick. This is excellent over mashed potatoes or noodles.
• The pepper can be omitted and you will still have very flavorful steak medallions.
• Venison steak medallions should be eaten immediately after cooking.
• For a simple surf and turf meal, add peeled shrimp to the pan after the medallions are done and cook until pink.
• Overcooking venison is the main reason many people think they don't like deer meat.