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Five Things You Need to Sous Vide the Best Venison Backstrap You’ve Ever Tasted
The backstraps. They’re arguably the most popular – and delicious – cut of meat off a deer, or elk you can possibly get your hands on. But if cooked negligently, they will quickly become dry and give off that ‘gamey’ flavor people often complain about when they say they don’t like the taste of venison. Which is why, especially when I’m cooking a backstrap, I don’t mind going the extra mile to ensure it’s cooked evenly and tastes phenomenal.
As their name suggests, these two large, tube-shaped steaks run along the backs of deer and other Cervids. They’re super lean cuts of meat and quite thick, too. These two factors present a bit of a challenge when you go to cook them.
I’ve had my fair share of venison backstrap in my years, and I’ve had it served both under and over cooked – neither of which I particularly recommend..
And then I discovered a bullet-proof method for cooking these cherished cuts of meat, and will likely never go back to cooking them any other way ever again.
I’m certain many of you out there have a freezer full of good aim and fresh venison from this season, so if you want to give it a try to see if I’m lying to you, here is what you will need to cook the best venison backstrap you’ve ever tasted in your life:
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