DIY: Make Room in the Freezer for the Upcoming Season By Reverse Searing A Backstrap
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With hunting season right around the corner, it's the perfect time to make some room in the freezer by enjoying last year's harvest. A reverse sear ensures the meat is perfectly cooked and tender from edge to edge before finishing it with a flavorful crust.
Materials & Ingredients
Meat: Thawed venison backstrap.
Seasoning: Kosher salt and freshly ground black pepper.
The Gear: Cookie sheet, aluminum foil, roasting/cooling rack, cast iron skillet, and a digital meat thermometer (like a DOT).
Creamed Horseradish Sauce:
2 Large spoonfuls of sour cream
2 tbsp Prepared horseradish
A splash of apple cider vinegar
Dried chives
Step 1: Prep and Trim
Thaw your backstrap in the refrigerator for about 1.5 to 2 days. [00:00:15] Once thawed, pat the meat dry. Just like a beef tenderloin, trim away the silver skin using a sharp knife to ensure the meat is tender. [00:00:38] Season the backstrap liberally with kosher salt and ground pepper.
Step 2: The Slow Cook
Preheat your oven to 275°F. Place the seasoned backstrap on a greased roasting rack set over a foil-lined cookie sheet. [00:00:53] Insert your thermometer probe into the thickest part of the meat. The goal is to cook the venison slowly until it reaches an internal temperature of 115°F. [00:01:21]
Step 3: The Sear
When the thermometer hits about 110°F, start heating your cast iron skillet. Once the meat hits 115°F, pull it from the oven and move it directly to the hot skillet. [00:01:27] Sear the backstrap for about two minutes per side until you have a dark, flavorful crust. [00:01:48]
Step 4: Prepare the Horseradish Sauce
While the meat is finishing, mix your sauce. Combine the sour cream, prepared horseradish, apple cider vinegar, and chives in a small bowl. [00:02:04] Stir until smooth. This can be served immediately or chilled in the fridge if you are prepping ahead of time.
Step 5: Slice and Serve
Because the meat was cooked slowly using the reverse sear method, it doesn't require a long rest. Slice the backstrap into medallions. Since the probe was set for 115°F in the center, you’ll find the thicker portions are a perfect rare to medium-rare, while the thinner ends will be closer to medium-rare. [00:02:32]
Wrapping Up
Serve the medallions with a dollop of the creamed horseradish and a side of vegetables. It’s a simple, high-quality meal that highlights the natural flavor of the venison. Enjoy your harvest!