What Is Deer Backstrap

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I’ll let you in on a little secret: In many hunting families, the backstrap is the “cook’s trophy.” The person who shoots the deer often gets the first slice, but the person who cleans and cooks it usually sneaks a few bites while no one’s looking. It’s a piece of meat that carries weight—it’s a reward for the work. You skinned the deer, you dealt with the mess, you learned the anatomy, and now you get this perfect, primal reward. There’s something almost spiritual about eating a piece of the animal that kept it alive and running.

So if you ever find yourself holding a raw backstrap—whether you bought it from a farmer, got it from a hunting friend, or shot it yourself—treat it like gold. Don’t freeze it for six months and forget about it. Cook it that week. Invite someone over who’s never tried venison and watch their face change when they take that first bite. You’ll feel like a culinary wizard, and honestly, you are one. Because you took a piece of the wild and turned it into something unforgettable. Now go make a fire and sear that thing. You owe it to yourself—and the deer.