With Oklahoma deer season winding down, veteran homesteader Daniel Arms is turning his attention to something else: enjoying the fruits of his hunting labors! With a freezer full of freshly harvested meat at his disposal, Arms is breaking out his Pit Boss pellet grill to show you how he goes about preparing and cooking his favorite venison backstrap recipe.
Aside from store-bought potatoes, the Arms Family Homestead host’s grilled backstrap venison will be also be accompanied by salad greens, carrots, and onions picked from his high tunnel greenhouse.
If you’re a venison fan, you’ve got to have this venison backstrap recipe on deck. You can share this with your friends and family at your next backyard party. You’ll be the talk of your friends once you’ve made this dish for them.
What Is Venison Backstrap?
So, what exactly is backstrap in this venison backstrap recipe?
If you’re a hunter, I’m sure you already know. But, for those of you out there that don’t yet have experience with venison, we’ve got a brief for you.
Backstraps are the two longest cuts of meat on the deer. They’re the muscles that run along the deer’s spine and lays across the tops of the ribs. Because of where the backstrap is located, it’s a tender muscle that’s not often used by the deer. It’s often mistaken for the tenderloin because it’s so tender, but tenderloins are far smaller and from a different part of the deer.
Now that you’re armed with this delicious venison backstrap recipe, you’re ready to go out and cook for your friends and family. You could even try pairing this with some delicious Smoked Creamed Spinach Stuffed Tomatoes for a full meal.