Add Yahoo as a preferred source to see more of our stories on Google. Venison backstraps sliced open to show a perfect exterior sear and a rare center. I ate a lot of venison when I was a kid. Any ...

A dressed plate of sliced venison backstrap with bright vegetables - hlphoto/Shutterstock Venison isn't exactly a common everyday dinner item. It's not too hard to find, especially in certain parts of ...

After his brother gives him a freshly prepared piece of venison backstrap, the creator sets out to cook the extremely lean ...

This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and melt-in-your-mouth tender. It's easy, delicious, and pretty much foolproof. If ...

When it comes to hunters’s favorite cut of venison, backstraps get a lot of the attention—and rightly so; they are delicious. But it’s hard to beat a venison tenderloin. For many hunters, the ...

Mix marinade in zip lock bag and add venison backstrap (can use a glass bowl with plastic wrap over). Let marinade ideally overnight or at least 4 hours. Be sure to flip half way to ensure both sides ...

A “Frenched” rack of venison is basically a bone-in backstrap prepared like a rack of lamb. It is butchered in such a way that the loin is still attached to the ribs, providing a dramatic presentation ...