Description
Discover the secrets to cooking succulent Cajun Deer Backstrap with our easy-to-follow recipe. Perfectly seasoned for a flavorful experience that will impress every guest!
Ingredients
Scale
- 2 lbs deer backstrap (0.9 kg)
- 2 tablespoon s olive oil (30 ml)
- 1 tablespoon Cajun seasoning (15 g)
- 1 teaspoon garlic powder (5 g)
- 1 teaspoon onion powder (5 g)
- 1/2 teaspoon smoked paprika (2 g)
- 1/2 teaspoon salt (2 g)
- 1/4 teaspoon black pepper (1 g)
- 1 tablespoon lemon juice (15 ml)
- 2 tablespoon s fresh parsley, chopped (8 g)
Instructions
- Preheat your grill or stovetop pan to medium-high heat.
- Pat the deer backstrap dry with paper towels.
- In a small bowl, combine Cajun seasoning, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- Rub the backstrap with olive oil, ensuring it is evenly coated.
- Sprinkle the seasoning mixture over the backstrap, pressing it in to adhere.
- Place the backstrap on the preheated grill or pan.
- Cook the backstrap for about 4-5 minutes on each side for medium-rare.
- Adjust cooking time based on your preferred doneness.
- Once cooked, remove the backstrap from heat and let it rest for 5 minutes.
- Slice the backstrap into medallions.
- Drizzle lemon juice over the sliced meat.
- Garnish with chopped fresh parsley before serving.
Notes
- Coat the backstrap evenly with olive oil to enhance seasoning adhesion and prevent sticking during cookingnAllow the backstrap to rest for 5 minutes post-cooking for optimal tenderness and flavornSlice into medallions for an elegant look, and add lemon juice to brighten and refresh the dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Calories: 450
- Fat: 12g
- Protein: 20g
Keywords: cajun venison backstrap, grilled deer steak, spicy venison recipe, skillet-cooked backstrap, tender venison backstrap, cajun spiced venison