As a food enthusiast, I always love to experiment with different ingredients and cooking methods. Recently, I stumbled upon a back strap recipe that blew my mind. It’s a perfect combination of flavors and textures that will leave you wanting more. So, I decided to share this recipe with you all. Trust me; it’s worth trying!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Recipe Category: Main Course
- Recipe Cuisine: American
- Aggregate Rating: 4.9/5
- 1 pound back strap deer meat
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 400°F.
- In a small bowl, combine olive oil, garlic, smoked paprika, dried thyme, salt, and black pepper.
- Rub the mixture all over the back strap meat.
- Place the meat on a baking sheet and bake for 25 minutes or until the internal temperature reaches 130°F.
- Remove from the oven and let it rest for 5 minutes before slicing.
- Serve hot with your favorite sides.
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- Q: Can I use other types of meat for this recipe?
- Q: Can I marinate the meat overnight?
- Q: Can I grill the meat instead of baking it?
- Q: Should I let the meat rest after cooking?
- Q: Can I use fresh herbs instead of dried ones?
- Q: What sides go well with this recipe?
A: Yes, you can use other types of meat such as beef or lamb.
A: Yes, you can marinate the meat for up to 24 hours for more flavors.
A: Yes, you can grill the meat instead of baking it. Cook it over medium-high heat for about 3-4 minutes per side.
A: Yes, letting the meat rest for a few minutes will allow the juices to redistribute, making it more tender and juicy.
A: Yes, you can use fresh herbs instead of dried ones. Use three times as much fresh herbs as the recipe calls for dried ones.
A: You can serve this back strap with roasted vegetables, mashed potatoes, or a simple salad.
If you’re new to cooking back strap, here are some tips to make it perfect every time:
1. Make sure your meat is at room temperature before cooking.
2. Always use a meat thermometer to check the internal temperature. Overcooking can make the meat dry and tough.
3. Let the meat rest for a few minutes before slicing to allow the juices to redistribute.
Overall, this back strap recipe is easy to make and perfect for a quick and tasty dinner. The combination of spices and herbs gives it a unique flavor that will impress your taste buds. Give it a try, and you won’t regret it!