Backstraps are a favorite cut of meat coveted by hunters for their flavor and tenderness. You can prepare this wild delicacy many ways, including grilling, searing and broiling. But if you’re seeking a unique way to “wow” dinner guests, try salt-crusted backstraps.
Salt crusting is a technique which creates a salt oven that encases the meat. It gives venison a deep, savory flavor. And when you crack open the salt shell to reveal the cooked backstrap, it provides some theatrics, too.
1 pound backstraps or venison steaks
Your preferred seasoning, minus the salt
2 pounds coarse kosher salt
¾ cup water or red wine
Heat the oven to 425 degrees. Mix the salt and water in a large bowl. The consistency should resemble wet sand used for making sandcastles. Add water or salt to get the right consistency. Line a baking sheet with parchment paper, and spread a layer of the salt mixture that’s slightly larger than the backstraps.
Season the backstraps and then completely cover them with the salt. Place in the oven for 10 to 15 minutes until the meat achieves your desired internal temperature. A meat thermometer is the best method for checking the doneness.
Crack open the salt crust and let the meat rest for five minutes. Then slice and serve the backstrap.
Rare: 120 degrees
Medium Rare: 130-135 degrees
Medium: 140-145 degrees
Medium Well: 150-155 degrees
Well Done: 160 degrees
