Deer Back Strap Crockpot Recipe
Deer back strap is the tenderest cut on the animal, and the crockpot can keep it that way when you go gently. This deer back strap crockpot recipe cooks the meat low and slow in broth, onion and garlic so it comes out moist and not gamey.
Deer Back Strap Crockpot Recipe
Course: Main CourseDifficulty: Easy6
servings20
minutes5
hoursVenison back strap is cooked low with onion, mushrooms and broth just until tender, then sliced and served with gravy made from the juices.
Ingredients
2 lb deer back strap, trimmed of silver skin
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon butter
1 large yellow onion, sliced
8 oz cremini mushrooms, sliced
4 cloves garlic, minced
1.5 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch
3 tablespoons cold water
Directions
- Trim off all silver skin and any fat from the back strap. Cut the strap into 3 or 4 even pieces.
- Pat dry, season with salt and pepper, and dust lightly with flour.
- Heat the olive oil and butter in a skillet over medium-high heat. Sear the pieces for 2 minutes per side until browned. Move them to a plate.
- Cook the onion in the same pan for 4 minutes. Add the garlic for 30 seconds.
- Scatter the mushrooms in a 6-quart slow cooker and add the onion mixture.
- Whisk the broth, Worcestershire and Dijon, and pour it in. Add the thyme and bay leaf.
- Lay the seared back strap on top.
- Cover and cook on LOW for 3 to 4 hours. The meat should be tender and reach 145°F for medium. Do not go past 5 hours.
- Move the meat to a board and rest 10 minutes. Remove the bay leaf and thicken the juices with the cornstarch mixed with cold water on HIGH for 10 minutes.
- Slice against the grain and serve with the gravy.
Notes
- Back strap is lean, so cooking too long makes it dry. If you prefer fall-apart meat, use a tougher cut like the shoulder, which needs 8 hours. Soak the meat in buttermilk for 4 hours if you want to tame the gamey taste. Keeps 3 days in the fridge and 3 months in the freezer.
Why gentle heat matters for venison back strap
Back strap is a lean, tender muscle that does not need hours of cooking. Where pot roast cuts need eight hours, back strap is done in three or four. The slow cooker works here because the temperature is low and the liquid keeps the meat from drying out.
Without fat, venison goes from tender to chalky in a short time. The broth, onions and mushrooms surround it with moisture and give you a rich gravy with a fraction of the work of searing and basting.
Venison also varies a lot from one animal to the next. Age, diet and how it was handled all change the flavor, so a mild, moist braise is the safest way to bring out the best in the meat.
Choosing and prepping the meat
Deer back strap: Also called backstrap or loin, it runs along the spine. Trim off every bit of silver skin, the shiny white membrane, because it never softens.
Flour and sear: A light coat of flour browns nicely and helps thicken the gravy. Do not skip the sear, it gives the dish a real roast flavor.
Mushrooms: Cremini give an earthy taste that suits venison. Slice them thick so they do not vanish.
Beef broth: Use low-sodium. It adds body and does not overpower the meat.
Dijon and Worcestershire: They add tang and depth that balances the mild gamey flavor.
Tips for tender, not dry, venison
Check the temperature: Use a thermometer from the 2.5 hour mark. Venison is best at 140 to 145°F, or about medium. Past 160°F it gets dry and tough.
Do not cook it all day: The most common mistake is treating back strap like a tough roast. It is not. Three to four hours is the limit.
Rest before slicing: Ten minutes under foil keeps the juices in the meat instead of on the board.
Use a gentle trim: Remove every bit of silver skin and any fat. Venison fat turns waxy and tallow-like, and it carries most of the gamey taste.
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Swaps and variations
Soak the meat in buttermilk or salted water for a few hours if you want a milder flavor. Swap the mushrooms for sliced carrots. Add a splash of red wine in place of some of the broth. For a tougher cut such as shoulder or hindquarter, cook 8 hours on LOW. Do not use the same time for a different cut, or the back strap will be ruined.
For a smaller cooker or a smaller portion, cut the strap into medallions about two inches thick and check them at 2 hours. Thin pieces cook fast, so watch the thermometer closely.
What to serve with it
Serve the sliced meat over mashed potatoes or buttered egg noodles, with the gravy spooned on top. Add green beans, roasted carrots or a spoonful of cranberry sauce for a sweet contrast.
A simple tart jelly, such as currant or cranberry, on the side suits venison very well. The sweetness and acid cut the richness of the gravy.
Storing and reheating
Refrigerate leftover slices in the gravy for up to 3 days. Keep them covered.
Freeze for up to 3 months in the gravy. Thaw in the fridge and reheat gently in a skillet over low heat, only until warm, so the lean meat does not overcook.
Deer Back Strap Crockpot Recipe at a glance
- Prep time: 20 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 16, led by deer back strap, kosher salt, black pepper, all-purpose flour
Tips for Deer Back Strap Crockpot Recipe
Back strap is lean, so cooking too long makes it dry. If you prefer fall-apart meat, use a tougher cut like the shoulder, which needs 8 hours. Soak the meat in buttermilk for 4 hours if you want to tame the gamey taste. Keeps 3 days in the fridge and 3 months in the freezer.
Deer Back Strap Crockpot Recipe FAQ
How long does Deer Back Strap Crockpot Recipe take?
Deer Back Strap Crockpot Recipe takes 5 hours of cooking after 20 minutes of prep.
How many people does Deer Back Strap Crockpot Recipe serve?
This recipe makes 6 servings.
What do I need to make Deer Back Strap Crockpot Recipe?
16 ingredients, led by deer back strap, kosher salt, black pepper, all-purpose flour. Amounts are in the recipe card above.
