How do you cook backstrap in a slow cooker?
Slow Cooker Instructions:
- Cut the backstrap into either small cubes or thinly slice it against the grain.
- Place the meat in the slow cooker.
- Mix together the broth, soy sauce, brown sugar, sesame oil, ginger and garlic.
- Cook for 5-6 hours on low or 3-4 hours on high.
What is the best way to cook the backstrap of a deer?
Preheat an outdoor grill to about 500°F. Using tongs, remove the backstrap from the bag and place on the grill over direct heat. Grill for about 5 minutes per side until the internal temperature of the venison reaches about 120-135°F.
How do I slow cook venison tenderloin?
Instructions:
- Pour water into crock pot. Add venison tenderloins and seasonings.
- Cover and turn to low.
- Cook venison tenderloins for at least 8 hours.
- If you prefer to be able to shred the tenderloins you can cook up to 12 hours.
- Serve over potatoes, rice, or buttered noodles.
How do I make my backstrap tender?
Cooking venison backstrap is very similar to making a pork tenderloin. Searing in the outsides to lock in those natural juices before finishing it off in the oven is a favorite way to make a tender venison backstrap.
How long does it take to cook venison in a slow cooker?
The best way that I’ve found to make sure a venison roast (bone-in or out) tender is to cook it in the crockpot or slow cooker on low for 8-9 hours, or until it is falling apart. If you cook it on low you won’t dry it out.
Why is my deer backstrap tough?
“Freshly butchered venison — especially when it is in rigor mortis — will be super tough,” Cihelka said. When rigor mortis sets in, the animal stiffens. Hanging the animal prevents the muscles along the spine from shortening. This is why backstraps and tenderloin are tender.
What is best to soak deer meat in before cooking?
Fresh deer meat can have blood in it, and by soaking a few hours or overnight in a solution like salt water or vinegar and water will remove much of the blood. After the soaking, empty the pan, rinse the meat then proceed.
How do you marinate deer backstrap?
Marinade
- ¼ cup olive oil.
- ¼ cup soy sauce.
- 2 tablespoons lemon juice.
- 2 tablespoon balsamic vinegar (or apple cider vinegar)
- 1 tablespoon Worcestershire.
- 2 garlic clvoes, minced.
- ½ teaspoon black pepper.
Are backstrap and tenderloin the same?
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It’s the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs. This is filet mignon in beef.
How long do you cook a backstrap in a crock pot?
Turn the crock pot to low and cook approximately 5 to 6 hours until the backstrap is tender. The time will vary depending on the size of the backstrap and how hot your particular crockpot cooks. A smaller backstrap will cook quicker and a larger one may require a little more time.
How do you make onion soup with a pork backstrap?
Slice the onion and cut slices into quarters or halves to match the width of the backstrap. Tear off a piece of aluminum foil large enough to totally wrap the backstrap. Lay the backstrap on the foil and sprinkle the pepper, nutmeg and cinnamon mixture on both sides. Sprinkle the onion soup mix on both sides of the backstrap.
How do you make a cinnamon backstrap bread?
Mix the cinnamon, nutmeg, white pepper and black pepper. Slice the onion and cut slices into quarters or halves to match the width of the backstrap. Tear off a piece of aluminum foil large enough to totally wrap the backstrap.
How do you make a cinnamon roll in a crock pot?
The backstrap must be able to lay flat on the bottom of the crock pot. Mix the cinnamon, nutmeg, white pepper and black pepper. Slice the onion and cut slices into quarters or halves to match the width of the backstrap.