The backstrap is considered one of the most tender cuts of meat on a deer because the muscle itself is rarely used. In general, the more a muscle is used, the tougher it becomes. There are several different methods of removing the backstraps from a deer. The most common method is removing both backstrap muscles from the deer after it has been field dressed.
While the deer is hanging upside down, a knife is inserted along the spine near the deer's hindquarters and is worked down, cutting close to the vertebrae, all the way to the neck.
After the cuts have been made to separate the backstrap from the spine, a cut is made across the backstrap all the way to the ribs near the first cut. From this point, the knife is used around the backstrap to separate it from the ribs.
This is done on both sides of the deer and should provide two long cuts of meat. The hindquarter is my favorite part of the deer. The major muscles in the hindquarter are the top round, bottom round, eye of round and sirloin. The top and bottom rounds are large pieces of whole muscle, great for steaks in young deer or aged deer.
The bottom round is usually more tender, especially in the tri-tip area toward the bottom of the muscle. If you find these cuts a bit tough, marinate them first. The rounds also make delicious kebabs and stir fry when sliced thinly. The eye of round looks a lot like a piece of tenderloin. On young deer, this can be a very tender cut. For older deer, marinate it or use it for jerky or for stir fry and fajitas.
The sirloin is a large knuckle of muscles, with a little bit of silver skin throughout. On young deer or aged deer, the sirloin may be sliced for steaks — eat around the silver skin. For not-so-tender deer, this cut is suitable for braising whole, making jerky , as stew meat or ground meat.
These long bones look like clubs of meat and are full of silver skin and ligaments near the joints. While shanks are not suitable in some treatments, they are absolutely amazing in the slow cooker. Remember the collagen discussed in the neck section? The shanks have even more of it, and when braised, they turn into gelatin, making it the most unctuous cut of meat that exists on a deer. This is where venison osso buco comes from.
Savor all four of them. The flanks are thin pieces of meat that stretch between the ribs and hindquarters on both sides of a deer. You can add them to the grind pile or slice for jerky.
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