top of page
Search
martiplatta

Venison Backstrap, part of a high-protein diet

As part of a 4 week challenge, I'm trying to right-size my macro nutrients, which means eating a lot more protein than usual. I meal-prepped for the week last week by preparing a nice 2022 venison backstrap.


  1. Thaw & remove any silver-skin and extra chunks of fat.

  2. Cut into chunks and pound thin.

  3. Put the venison into a gallon ziploc bag (where it will marinade overnight).

  4. Add seasoning of choice to the vension. In my case (again, low calorie): rice vinegar, kosher salt, black pepper, garlic powder, onion powder. Mix it all up in the bag to ensure each piece of venison is coated and all of the spices are evenly dispersed throughout the bag.

  5. The next day: put just a bit of butter or oil in a cast iron (or oven-safe) pan and spread it with a papertowel (not a lot or you'll off-set your % of fat, if you're counting macros).

  6. Get the pan HOT. / At the same time, preheat the oven to 375F.

  7. In the cast iron pan, sear each piece of venison for ~1 minute, flip sear the other side for ~1 minute.

  8. Once each piece is seared, transfer it to the preheated oven and bake until inner temp reaches at least 145F (medium rare).

  9. Take it out, cover with aluminum foil, and let rest for 10-15min. It will continue to cook a bit during this time.

  10. ENJOY! Eat hot or...save it as leftovers to eat throughout the week. Quick tip: if you plan to reheat it, don't overcook it the first time. I like to cook it to 145F and then it's still medium-rare enough for me to reheat as leftovers and still be tender and tasty.

Last week, I ate it on a salad a couple of days, and as an entrée with a side of veggies & a baked potato.





2 views0 comments

Comments


Post: Blog2_Post
bottom of page