It's also known as the psoas major muscle and is equivalent to "fillet mignon" in beef. The word venison was associated with deer meat in the 18th century. The venison tenderloin is the most delicious and tender piece of meat that can be cut from a deer.
What is venison loin?
Venison loin is also known as the backstrap, which is a long strip of meat that runs along the spine. This is NOT the tenderloin, which is a very small, and exceptionally tender strip of meat found inside the cavity of the deer.
Is venison loin the same as tenderloin?
For the record, backstrap refers to a length of loin on the back of a deer, elk, moose, etc. It's the ribeye in beef and loin in pork. Tenderloins are the two strips of very tender meat under the loin, behind the ribs.
What is deer loin called?
Venison chops are the highly-prized cuts from a deer which run down the length of the back bone from the front shoulder to the hind quarter. Commonly called the loin, fillet or loin chops, venison chops include part of the backbone or rib cage, whereas the loin or filet is a boneless cut of the same piece of meat.
What cut is loin of venison?
Boneless venison loins consist of deboned portions of the striploin & ribeye as one cut. Tender & flavorful, they're a great roasting cut, but can also be sliced into steaks or medallions for faster-cooking applications.
What is venison fillet?
FILLET OF VENISON. This is the tenderest cut of venison. With a bit of thought and a certain amount of care at the hob, your fillet will melt in the mouth. But keep an eye on it as it can quickly go dry and over-cooked.
Is deer loin the same as backstrap?
Backstraps are the large muscles that run parallel along both sides of a deer's spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.
Where is the loin meat on a deer?
True tenderloins are found INSIDE the deer's abdominal cavity, and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out.
What are the different cuts of venison?
The four main cuts are the Topside, Knuckle, Silverside and Rump. Cook First Light venison leg steaks cook hot and fast and match with one of First Light venison's great friends — earthy like mushrooms, sweet like blueberries.
What cut of venison is best for stew?
The best cuts for stew meat exist on the front legs and lower part of the back legs. The stringy nature of these non-prime cuts, along with their tendons, fibers and gelatinous membranes between muscle fibers, add character to the stew's favor, as well as fullness to the gravy.
Which part of venison is best?
For braising and pot-roasting, choose haunch (on the bone or boned and rolled); shoulder (on the bone or boned and rolled); or shank (foreleg). For stews and casseroles, choose shin or boneless shoulder. Venison liver is also good to eat, with a sweet flavour and a tender texture.
What is the tastiest venison?
Fallow. First introduced by the Romans, fallow has been an important source of venison ever since. It is easy to see why. An ideal size for butchery, it also has an excellent flavour.
How do I cook venison fillets?
Heat a heavy roasting tin or very large frying pan until very hot indeed and add the fillet. Brown this quickly and evenly all the way round. Season again and place the whole thing in the oven. Roast for 12 minutes for RARE meat or 15-18 minutes for MEDIUM.
Where is the loin meat on a deer?
True tenderloins are found INSIDE the deer's abdominal cavity, and they are delicious. Much smaller than backstraps — only about 10 to 12 inches — tenderloins are located beneath the spine, making them more difficult to reach. The only way to reach tenderloins is by field-dressing the deer and cutting them out.
How do you cook venison loin steaks?
Heat a large heavy-based frying pan until very hot, and then sear the fillet on all sides until dark golden-brown on the outside (this will take about two minutes). Then reduce the heat to low and gently fry, turning regularly, for 6-8 minutes or until cooked to your liking.
What are the best cuts of venison?
The tenderloin, striploin, knuckle and rump are the most tender cuts. Medium-tender cuts are the eight rib rack, top round and bottom round. The flank steak and osso buco are the least tender. Less tender cuts generally require slower cooking.
How do you cook venison strip loin?
Heat an oven proof frying pan with oil, add the Venison Striploin, season on all sides, cook until brown on all side, usually 1 - 2 minutes. Place in a preheated oven at 200°C, 180°C Fan, Gas Mark 6 and cook for 6-8 minutes, tuning occasionally. Rest for 10 minutes before serving.
Cuts & Butchery
Because First Light yearling venison is young and tender there are a wide number of cuts you can use to create some magic. This is your opportunity to get to know the cuts so you can make the most of every piece.
Shoulder & Neck Fillet
Neck Fillet — This little treasure is perfect for long slow cooking. Caramelise in a hot pan, add your favorite ingredients and slow simmer until all the connective tissue has melted to become a sticky, flavor explosion.
Striploin
There are 2 ways of dealing with a venison saddle, the most common is to prepare a venison backstrap, which in the trade is called a venison striploin. Venison striploin is the perfect cut to make into steaks, cook it as you would a beef fillet steak - like a beef fillet venison striploin steak is a guaranteed crowd pleaser.
Frenched rack & shortloin
The second way of dealing with a venison saddle is to turn it into a rack and a short loin. The Frenched rack is the king of the cuts on a red deer, cook it as you would a lamb rack and serve with a gentle sauce. Remember Venison’s great friends are earthy like mushrooms and sweet like blueberries.
Short ribs
Venison short ribs aren’t well advertised because there aren’t many to go round and those in the know aren’t sharing. Slow cook in a sticky sweet salty sauce, they are absolutely delicious.
Tenderloin
Tucked away up under the ribs the tenderloin or fillet is super tender and delicate. Always in hot demand because they are as scarce and hens teeth, if you do manage to get one roast or pan fry and eat it really quickly
Haunch & Osso Bucco
The wonderful thing about First Light yearling venison is the fact all four muscles are tender enough to be used as steaks. The four main cuts are the Topside, Knuckle, Silverside and Rump.
All about Venison cuts and uses
Venison is a meat that was relatively unknown not so long ago. Now it is soaring in popularity. Not only its delicious taste but its healthy qualities have captured the attention of many culinary connoisseurs. With literally thousands of venison recipes these days, it is important to know your venison cuts when cooking venison.
1. Haunch (back leg)
Haunches are the back legs and are perfect for making any dish with meat on the bone. They are what is called ‘bone-in-joint’ meaning exactly what it says. However, they are more commonly boned and made into steaks either Topside , Silverside or Pave.
2. Saddle (back)
Again, saddle is a ‘bone-in-joint’. With this cut there are a few choices. It can be cut into racks or chops by keeping the bone. Alternatively, it can be boned out into loin which can be roasted or used as a fillet/tenderloin steak. To point out, these are the most tender pieces.
3. Shoulder
Now, this cut of meat is mainly sliced or diced and used in casseroles and stews. It is also boned, rolled and used for braising (fried lightly then stewed slowly). Another thing to point out with this cut is if you use shoulder cuts from a young deer you can also roast or quick fry it too.
4. Neck
The neck is good for mincing and using as mince meat. Again, with young deer you have further options here where you can get diced meat and use it in stews.
5. Shank and Shin
Shank and shin are usually minced for processing for the likes of venison burgers/sausages etc. Additionally, it can be diced and used in a slow-cook stew. Furthermore, it can be trimmed into a whole shank or be sliced to make Osso Buco.
6. Flank and Brisket
This part of the carcass is most versatile in young deer where it can be stuffed or rolled. As a result of it being fatty in older deer it is often discarded or alternatively trimmed and used for processing.
