Are you looking for an amazing deer backstrap crockpot recipe? This venison backstrap recipe will have your mouthwatering and leave you begging for me. Cooking deer backstrap in the crockpot is a great way to prepare a delicious and tender meal. The slow cooking method of a crockpot gives the deer backstrap ample time to become tender and melt-in-your-mouth delicious.
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Butchering and Preparing Deer Backstrap
Proper butchering is important to ensure you get a high quality backstrap from your deer. You need to start by making a cut along the back of the deer down to the back bone, from the base of the neck to the tailbone. Make a cut along each side of the backbone, from just behind the front shoulders to the hip joints, severing the backstrap from the spine.
Next, Cut away any fat, connective tissue, or silver skin from the backstrap. Trim away any sinew or silverskin, and other connective tissue from the backstrap. Slice the backstrap into thin medallions.
The next important step is to either use the backstrap as soon as possible, or freeze it for longer term storage. You don’t want to leave the meat exposed to higher temperatures for very long as it can grow bacteria and impact the flavor of the meat.
Why Cook Deer Backstrap in a Crockpot?
There are tons of ways to prepare deer backstrap, but the crockpot may be one of the best. Cooking in the crockpot has several advantages such as:
- Ease of Preparation: Cooking deer backstrap in a crockpot is incredibly easy. You simply need to place the backstrap in the crockpot with some liquid, such as water or broth, turn it on, and let it cook. No need to monitor or adjust the heat, as the crockpot will do all the work for you.
- Moist, Tender Results: Crockpot cooking is ideal for cooking backstrap, as it will slowly simmer and tenderize the meat. The result is a juicy, tender, and delicious deer backstrap.
- Cost Effective: Using a crockpot for cooking venison backstrap is cost effective as you don’t have to use expensive cuts of meat. The slower cooking time will break down tougher cuts of meat, making them more tender and delicious.
- Reduced Prep Time: Cooking backstrap in the crockpot is much faster than traditional methods. Since there is no need for monitoring the cooking process, you can spend less time in the kitchen and more time with your family or doing other activities.
The Deer Backstrap Crockpot Recipe
Ingredients:
- 2 pounds of venison backstrap, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 2 onions, diced
- 1 green pepper, diced
- 2 carrots, diced
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of Worcestershire sauce
- 1 cup of beef broth
- 2 tablespoons of tomato paste
- 1/4 cup of red wine
- 2 tablespoons of cornstarch
Instructions:
- Heat the olive oil in a large skillet over medium-high heat. Add the venison cubes and cook for about 10 minutes, turning regularly, until it is browned on all sides.
- Transfer the venison to a slow cooker. Add the garlic, onions, green pepper, carrots, rosemary, thyme, paprika, salt, and black pepper.
- In a small bowl, whisk together the Worcestershire sauce, beef broth, tomato paste, and red wine. Pour this mixture into the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once the backstrap is cooked through, stir in the cornstarch and cook on high for an additional 15 minutes or until the sauce thickens.
- Serve the venison backstrap over mashed potatoes or with a side of cooked noodles. Enjoy!
Conclusion
This delectable deer backstrap crockpot recipe is sure to be a hit with your family and friends. With its simple and delicious ingredients, it is the perfect meal for a busy weeknight or a weekend get-together. Plus, it is a healthier option than deep-fried varieties and it doesn’t require any special equipment. Plus, you can use leftovers for sandwiches or wraps the next day. Whether you are a seasoned deer hunter, a beginner, or simply a fan of delicious meals that are easy to make, this recipe is sure to be a hit.
Take a look at some other great deer recipes like our deer stew in the crockpot recipe.
Crockpot Deer Backstrap
Equipment
- Crockpot or slow cooker
Ingredients
- 2 pounds of venison backstrap cut into 1-inch cubes
- 2 tablespoons of olive oil
- 2 cloves of garlic minced
- 2 onions diced
- 1 green pepper diced
- 2 carrots diced
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of Worcestershire sauce
- 1 cup of beef broth
- 2 tablespoons of tomato paste
- 1/4 cup of red wine
- 2 tablespoons of cornstarch
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the venison cubes and cook for about 10 minutes, turning regularly, until it is browned on all sides.
- Transfer the venison to a slow cooker. Add the garlic, onions, green pepper, carrots, rosemary, thyme, paprika, salt, and black pepper.
- In a small bowl, whisk together the Worcestershire sauce, beef broth, tomato paste, and red wine. Pour this mixture into the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4-6 hours.
- Once the backstrap is cooked through, stir in the cornstarch and cook on high for an additional 15 minutes or until the sauce thickens.
- Serve the venison backstrap over mashed potatoes or with a side of cooked noodles. Enjoy!