The butterfly venison backstrap is a tender cut from the loin of a deer. It is a part of the animal that is on the back and is often stuffed with cream cheese, bacon, onion, parsley, and mushrooms. The meat is then wrapped in bacon and grilled until it is cooked through. It is one of the most popular cuts of deer meat, and is very versatile.
The backstrap is the Filet Mignon of a Deer, and can be grilled or marinated to perfection. This cut is low in fat and high in protein, making it the ideal meat for a savory dish. To make the butterfly venison recipe, start by bone-in deer ham. Then, cut the ham into medallions. Once sliced, place on a cutting board and cut into medallions.
When preparing the butterfly venison backstrap, prepare the marinade. Marinate the cut overnight or for 4 hours before grilling. The spice mix forms a crusty sweetness around the meat. This flavor combination goes well with other types of wild game. Many people think of venison as a gamey-tasting cut, but it is not. The butterfly venison backstrap is incredibly tender and tasty, and can be used in many ways to add flavor to a dish.
The butterfly venison backstrap should be seasoned with herbs, garlic, and soy sauce. It is best to let the venison marinate overnight before grilling. Before grilling the steak, make sure to let it come to room temperature. When ready to cook, preheat the grill to 500 degrees F. Remove the meat from the bag and place it over direct heat. Rest for 10 minutes before serving.
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