Oh, let me tell you about my absolute favorite way to cook venison backstrap – it’s so easy, even my brother (who burns toast) can’t mess it up! This backstrap crockpot recipe turns what could be tough, gamey meat into melt-in-your-mouth goodness with just a few simple steps. I learned this trick from my uncle, who’s been hunting for decades and swears by the slow cooker for tender results. The best part? You throw everything in, forget about it for hours, and come home to a kitchen that smells like a cozy hunting lodge. Trust me, once you try backstrap this way, you’ll never go back to chewing through dry, overcooked venison again.

Why You’ll Love This Backstrap Crockpot Recipe

This recipe is my go-to for three reasons:

The meat comes out so tender you won’t even need a knife
It’s practically foolproof – just brown, dump, and walk away
The slow cooking melds all those savory flavors together perfectly

Easy Preparation

Don’t let fancy cooking terms scare you! All you’re really doing here is giving the meat a quick sear (5 minutes tops) before letting the crockpot work its magic. I love recipes like this on busy days when I want a home-cooked meal without the fuss.

Flavorful Results

That Worcestershire sauce and thyme combo? Absolute magic. The low-and-slow cooking lets every bite soak up all those rich, meaty juices. My husband always jokes that it tastes like I slaved over the stove for hours – little does he know my secret!

Ingredients for Backstrap Crockpot Recipes

Gathering the right ingredients makes all the difference with this backstrap recipe. I’ve learned through trial and error (mostly error!) that quality matters here. Here’s exactly what you’ll need:

2 lbs venison backstrap – trimmed of silverskin and cut into 2-inch chunks (trust me, trimming that tough membrane is worth it!)
1 large yellow onion – sliced thin (about 1/4 inch) so it practically melts into the sauce
3 cloves garlic – minced fresh (none of that jarred stuff – it makes a huge flavor difference)
1 cup beef broth – I prefer low-sodium so I can control the salt myself
1 tbsp Worcestershire sauce – that tangy umami kick is non-negotiable!
1 tsp dried thyme – rub it between your fingers before adding to wake up the oils
1 tsp freshly ground black pepper – grind it right over the crock for maximum aroma
1/2 tsp salt – you can always add more later
2 tbsp olive oil – just enough for browning that beautiful meat

That’s it! Simple, right? Now, if you’re feeling fancy like I sometimes do, you might want to grab some mushrooms or carrots too – they add wonderful depth. But these core ingredients will give you that perfect backstrap every single time.

Equipment You’ll Need

You won’t need anything fancy for this backstrap recipe – just these trusty kitchen staples:

A good 6-quart crockpot (mine’s older than my kids and still going strong!)
A sturdy skillet for browning the meat
A sharp knife and cutting board
A wooden spoon for stirring
Measuring spoons (though I often eyeball the spices)

That’s really all it takes to make magic happen with this backstrap crockpot recipe!

How to Make Backstrap Crockpot Recipes

Alright, let’s get cooking! This backstrap recipe is so simple, but there are a few key steps that make all the difference between “good” and “oh my goodness, what is this magic?” I’ll walk you through each one just like my uncle taught me.

Browning the Backstrap

First rule of backstrap club – never skip the browning! That beautiful golden crust you get from searing isn’t just for looks. It’s called the Maillard reaction (fancy term, I know), and it’s what gives your meat that deep, rich flavor. Here’s how I do it:

Heat your olive oil in the skillet over medium-high heat until it shimmers. Don’t crowd the pan – give those backstrap chunks some breathing room! I do mine in batches if needed. 2-3 minutes per side is all you need to get that perfect caramelized crust. You’ll know it’s ready when the meat releases easily from the pan. Oh, and resist the urge to move it around too much – let it sear properly!

Layering Ingredients

Now for the fun part – building flavors! I always start with the onions and garlic at the bottom of the crockpot. They create this amazing aromatic foundation that perfumes the whole dish as it cooks. Next comes your beautifully browned backstrap – just pile it right on top of those onions.

Here’s my little secret: deglaze that skillet with a splash of the beef broth after browning. Scrape up all those tasty browned bits (that’s free flavor, people!) and pour it over the meat. Then add the remaining broth and Worcestershire sauce. Finally, sprinkle your thyme, pepper, and salt evenly over everything. No stirring needed – the magic happens on its own!

Slow Cooking to Perfection

Now comes the hardest part – waiting! Pop the lid on and set your crockpot to low. I know it’s tempting to crank it to high, but trust me on this: 6-8 hours on low gives you the most tender, fall-apart texture. The first time I made this, I peeked every hour – don’t be like me! Every time you lift that lid, you let heat escape and add cooking time.

How do you know it’s done? The meat should be fork-tender but not mushy. I test a piece around the 6 hour mark – if a fork slides in with just a little resistance, it’s perfect. If there’s still some chew, give it another hour. Remember, backstrap is lean, so we want it just cooked through, not overdone. When it’s ready, the smell alone will have your family hovering in the kitchen!

Tips for the Best Backstrap Crockpot Recipes

After making this backstrap recipe more times than I can count, here are my can’t-live-without tips:

If your venison is super lean (like most backstrap), toss in a tablespoon of butter – it adds just enough richness to keep the meat juicy
Throw in mushrooms or carrots during the last 2 hours – they soak up all those amazing juices but won’t turn to mush
Always let the meat rest for 10 minutes before serving – those juices need time to redistribute
For extra depth, add a splash of red wine when deglazing the pan (my uncle’s secret touch!)

Serving Suggestions

Oh, you’re gonna love how versatile this backstrap is! My favorite way? Pile it over creamy mashed potatoes to soak up all those glorious juices. Roasted carrots or Brussels sprouts make perfect veggie sides – their sweetness balances the rich meat beautifully. For something lighter, try it with a crisp green salad and crusty bread to mop up every last drop! If you are looking for a great side dish idea, check out this Oprah Pink Salt Trick Recipe.

Storage and Reheating

Here’s the best part about this backstrap recipe – it tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon of broth and warm gently on low – this keeps the meat from drying out. I’ve been known to eat it cold straight from the fridge too (don’t judge me!).

Nutritional Information

Now, I’m no nutritionist, but here’s the scoop on what you’re getting with each serving of this backstrap wonder (based on my trusty calculator and a whole lot of tasting!):

Calories: About 320 per serving – not bad for such a satisfying meal!
Protein: A whopping 45g – this’ll keep you full for hours
Fat: 10g total (only 2g saturated) – backstrap is naturally lean
Carbs: Just 5g – perfect if you’re watching those
Sodium: Around 450mg (less if you use low-sodium broth like I do)

Of course, these numbers can change depending on your exact ingredients – like if you add extra butter or serve it over potatoes. My philosophy? Enjoy every bite of this nutritious, protein-packed meal without stressing over every digit! For more information on lean protein sources, you might want to check out this guide on Bariatric Seeds Recipe for Weight Loss.

Frequently Asked Questions

Q1. Can I use other cuts of venison besides backstrap?
Absolutely! While backstrap is my favorite for its tenderness, you can use other venison cuts like hindquarter or shoulder. Just remember – tougher cuts might need an extra hour or two in the crockpot to become fork-tender. I’ve even used this recipe with elk meat when my cousin shared his hunt, and it worked beautifully!

Q2. Can I cook this backstrap recipe on high heat instead of low?
You can, but I don’t recommend it for the best texture. High heat (3-4 hours) will cook the meat faster, but low and slow (6-8 hours) gives you that melt-in-your-mouth tenderness we all love. If you’re in a pinch, try medium heat for about 5 hours – it’s a decent compromise!

Q3. My venison sometimes tastes gamey – will this recipe help?
Oh honey, I’ve been there! The slow cooking process with onions, garlic, and Worcestershire sauce works wonders for mellowing that gamey flavor. My uncle’s trick? Soak the backstrap in buttermilk overnight before cooking. It tenderizes the meat and removes any strong flavors – just pat it dry before browning.

Q4. Can I add vegetables to this backstrap crockpot recipe?
Please do! Mushrooms, carrots, and potatoes are my go-to additions. Just add root veggies at the beginning, and softer ones (like mushrooms) during the last 2 hours so they don’t turn to mush. The veggies soak up all those amazing juices – my kids fight over the carrots! If you are interested in other slow-cooking methods, look into Natural Ozempic Drink recipes for inspiration on slow infusion.

Q5. How do I know if my backstrap is cooked through but not overdone?
Great question! The meat should be fork-tender but still hold its shape. I test it by poking a piece with a fork – if it slides in with just a little resistance (like buttering a soft biscuit), it’s perfect. If it’s falling apart, it’s overdone – still tasty, just not ideal. Remember, backstrap is lean, so we want it just cooked through.

Share Your Experience

I’d love to hear how your backstrap turns out! Drop a comment below or tag me on social media – nothing makes me happier than seeing your crockpot creations. Happy cooking, friends!

Tender 8-Hour Backstrap Crockpot Recipe That Melts Away Gamey Taste

Author: Zach
Total Time: 6 hrs 15 mins - 8 hrs 15 mins
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A simple and flavorful backstrap crockpot recipe that makes tender and juicy meat with minimal effort.

Ingredients

Scale

2 lbs venison backstrap, trimmed and cut into chunks
1 onion, sliced
3 cloves garlic, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp black pepper
1/2 tsp salt
2 tbsp olive oil

Instructions

Heat olive oil in a pan over medium-high heat. Brown the backstrap chunks for 2-3 minutes per side.
Place the onions and garlic in the bottom of the crockpot.
Add the browned backstrap on top.
Pour beef broth and Worcestershire sauce over the meat.
Sprinkle thyme, black pepper, and salt on top.
Cover and cook on low for 6-8 hours or until tender.
Serve hot with your choice of sides.

Notes

For extra flavor, add mushrooms or carrots.
If the meat is too lean, add a little butter before cooking.
Leftovers can be stored in the fridge for up to 3 days.

Prep Time: 15 mins
Cook Time: 6-8 hrs
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 45g
Cholesterol: 120mg

Keywords: backstrap, crockpot, venison, slow cooker, easy recipe