How to Perfectly Reheat Venison Backstrap

Venison backstrap is considered one of the most tender and delicious cuts of meat from a deer. It comes from the loin muscle that runs along the spine of the deer. Backstrap is lean, mild in flavor, and versatile for cooking.

Reheating venison backstrap takes a bit of care to avoid overcooking this delicate cut of meat With the right techniques, you can reheat your leftover backstrap so it remains tender and juicy

In this article I’ll share my tips for reheating venison backstrap using a few different methods. Whether you have a whole roasted backstrap, grilled backstrap steaks, or backstrap that was pan-seared or sautéed, these reheating techniques will help retain moisture and flavor.

Why Proper Reheating is Important for Venison Backstrap

Venison backstrap is naturally lean, meaning it can easily dry out when cooked. It has very little fat marbled through it to keep it juicy and moist like fattier cuts of meat.

Overcooking venison causes it to toughen up and lose its tender texture. Reheating venison improperly can lead to dry, chewy meat.

The key is to reheat venison, especially delicate cuts like the backstrap, just long enough to warm it through without overcooking.

Use one of these gentle reheating methods to bring your leftover backstrap to the proper serving temperature while maintaining moisture:

Oven Reheating Method

The oven can be used to evenly reheat venison backstrap without overcooking it. This hands-off method allows the oven’s ambient heat to gently warm the venison.

Follow these steps:

• Preheat your oven to 250°F to 300°F. You want a low temperature setting.

• Place the leftover venison backstrap on a baking sheet. Make sure the meat is not covered or wrapped, which would cause steaming.

• Roast the venison until it reaches an internal temperature of 135°F, which should take 15-25 minutes depending on the thickness of the meat. Check the internal temp periodically with a meat thermometer.

• Once it’s fully heated through, remove it from the oven. The carryover cooking will raise the internal temperature another 5-10 degrees as it rests.

• Let the venison rest for 5-10 minutes before slicing and serving. The resting period allows the juices to reabsorb back into the meat fibers.

The low oven temperature gently brings the venison up to temperature without overcooking the exterior before the inside is warmed through. Monitoring the internal temperature ensures you don’t take it past medium rare doneness.

Stovetop Reheating Method

You can also use the stovetop to reheat venison backstrap if you want quicker results. The key is using low to medium-low heat to prevent overcooking.

Follow these stovetop reheating steps:

• Choose a skillet or sauté pan that can accommodate the amount of venison you are reheating. Use a pan with taller sides to retain more heat.

• Add a teaspoon or two of oil with a high smoke point, like avocado oil, to the pan and heat over medium-low.

• When the oil shimmers, add the venison backstrap. Do not overcrowd the pan, which causes steaming. Cook in batches if needed.

• Cook the venison for 1-3 minutes per side, flipping once halfway through. This quickly sears the outside while gently heating the inside.

• Use tongs or a meat fork to test for doneness. The venison should feel hot throughout when pressed. Check the internal temperature with a meat thermometer to be sure it reaches 135°F.

• Once reheated, transfer the venison to a plate and tent loosely with foil. Let rest for 5-10 minutes before slicing to serve.

The quick stovetop sear adds great flavor while gently bringing the venison completely up to temperature. Keep a close eye on it to avoid overcooking.

Microwave Reheating Method

The microwave can also be used to reheat venison backstrap, although it’s harder to control the temperature and avoid overcooking.

Here is how to microwave venison:

• Place the venison backstrap on a microwave-safe plate. Do not cover it.

• Microwave on 50 percent power in 30 second intervals until heated through, checking in between. This prevents overcooking on the outside edges.

• Rotate or flip the meat halfway through reheating for even warming.

• Use a meat thermometer to test for 135°F doneness temperature.

• Allow to rest for 5 minutes before serving.

It can take some trial and error to find the right microwave times for your particular microwave. Start with lower power and less time to slowly bring the temperature up.

The start-stop method helps prevent the uneven cooking that can lead to dry, overcooked spots. Letting the venison rest after microwaving allows the temperature to evenly distribute.

Tips for Reheating Leftover Venison Backstrap

Follow these tips for the best results when reheating venison backstrap:

• Bring the meat to room temperature before reheating. Cold venison takes longer to reheat evenly.

• Always check the internal temperature using a meat thermometer. Do not rely on cooking times alone.

• Slice the backstrap across the grain before reheating for the most tender results.

• Use a lower temperature setting and reheat slowly. High heat can cause venison to seize up and toughen.

• Do not cover the meat while reheating, which causes unwanted steaming.

• Let the venison rest for 5-10 minutes after reheating before slicing to serve.

• Add a sauce, glaze, or au jus when reheating for extra moisture and flavor.

• For grilled backstrap, brush with oil before reheating to prevent drying out.

With a bit of care, you can enjoy your leftover venison backstrap a second time while maintaining its delicate texture and fantastic flavor. Use these reheating methods and tips for backstrap that is deliciously juicy and tender every time.

Serving Suggestions for Reheated Venison Backstrap

Once you’ve mastered reheating venison backstrap, you’ll want delicious ways to serve it. Here are some of my favorite options:

• Slice the backstrap thin and serve over a salad of wild rice, spinach, cranberries, and toasted walnuts.

• Pair with roasted sweet potatoes and green beans seasoned with garlic and thyme.

• Serve alongside polenta cakes with a balsamic reduction drizzled over the top.

• Slice and place on toasted baguette slices with caramelized onions and Gorgonzola cheese for an open-faced sandwich.

• Dice reheated backstrap and add to a hash with fried potatoes, bell pepper, and onion.

• Layer on mini naan flatbreads with chimichurri sauce and sautéed mushrooms for an appetizer.

• Toss with linguine, olive oil, kalamata olives, sun-dried tomatoes, and feta cheese.

However you choose to use it, properly reheated venison backstrap makes for a stellar second meal. With a bit of finesse, you can enjoy this lean and tender cut of venison again without sacrificing texture and moisture.