Front to Backstrap

So you have had some success and there is a deer on the ground, field dressing is complete and excitement levels are high. It’s probably time to think about enjoying some of your hard work.

I don’t normally eat a backstrap or tenderloin on the night of a hunt, that is reserved for heart, liver and skirt steak. Rather, I prefer to let the Deer settle, either hanging in a tree in a big game bag or in your YETI Hard Cooler. I like to let them set and cool down for at least 2 days before eating but, of course, this can be pushed forward if your hungry, stoked or just impatient.

To start, make a big ass fire using heaps of wood (if you haven’t already). Letting it burn down so you have a good coal base but no high flames. With the backstrap, trim all the silver skin off using a clean sharp blade, cutting a 20cm section of the trimmed backstrap to cook. Cover your back strap in cracked pepper and salt… don’t be shy here and always make sure you buy the good stuff.

Whilst I typically think meat is best cooked on a grill rack over an open fire, the YETI Cast Iron Skillets make for an absolutely epic sear! Drop your skillet either straight on a flat base of coals, or on a grill rack and get it piping hot. Once hot, roll your backstrap in beef lard or butter and cook for 3 -4 mins on each side until you get a nice seared crust on the outer layer. Take the backstrap off the heat and place it on a tray somewhere warm near your fire, give it a splash of balsamic vinegar and let rest for 10 mins.

You want to cook venison medium-rare to rare, so its important to have a bloody hot fire and not stew the meat, venison pairs well with sweet so balsamic vinegar, figs, chocolate are all really good friends … dark chocolate though, not your bloody Milky bar variety.

Have a play, enjoy the hunt, the cook with your friends in the bush … there is nothing better. I’ve cooked in professional kitchens all my life and eaten in some of the worlds best restaurants, and absolutely nothing comes close to these moments outside cooking over fire.