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What techniques make backstrap tender enough to grill like steaks?

1,813 Views | 20 Replies | Last: 3 mo ago by GrapevineAg
aggiesundevil4
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1:20p, 10/18/25
AG
My kids and I got a nice red stag, two whitetail doe, and a fallow doe last weekend, tons of fun. I grilled some stag backstrap like steaks and the flavor was amazing but they were really chewy.

What hacks/solutions do yall have to make backstrap tender and still grillable like steaks?

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aggiesundevil4
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1:21p, 10/18/25
AG
And yes I seared them rare and medium rare
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B-1 83
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1:24p, 10/18/25
AG
Shoot a younger animal. I'm not meaning to be harsh here, but that's a mature animal, and pounding it out/ chicken frying may be a better option. Now, about those tenderloins……

They do taste great.
Being in TexAgs jail changes a man……..no, not really
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Gunny456
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1:28p, 10/18/25
AG
What has always worked for me for whitetail or axis is to cut it in about 1/2 to 3/4 in thick steaks then soak in buttermilk for 3-4 days in a good cold refrigerator (33-34 degrees) in a closed container.
Then cook very slowly. Do not cook fast or it will get tough.
TAMU Wildlife & Fisheries Sciences
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HTownAg98
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1:37p, 10/18/25
Don't overcook it. Anything past medium will be tough.
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aggiesundevil4
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In reply to B-1 83 • 1:38p, 10/18/25
AG
The does for sure will be more tender. The stag's backstraps are huge and it's a lot of good meat and I want to make best use of it
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HumbleAg04
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In reply to aggiesundevil4 • 1:57p, 10/18/25
AG
aggiesundevil4 said:
The does for sure will be more tender. The stag's backstraps are huge and it's a lot of good meat and I want to make best use of it



Dry brine in salt overnight. Sous vide at 125 with a pad of butter for at least 4 hours and sear in smoking hot cast iron.

Be mindful of grain when cutting / eating.
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CS78
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2:09p, 10/18/25
#1 is younger animals. I grind sausage out of buck backstraps. Old doe backstraps go into hamburger. Younger does are the go to. 1.5 to 2.5yo.

To answer your question, slice it thinner. I don't really care for tenderized meat so I'll take a sharp knife and score lines across each side of the steak from multiple angles without going all the way through. Similar to tenderizing but without the mushy texture.
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Gunny456
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In reply to aggiesundevil4 • 2:17p, 10/18/25
AG
We ate axis and whitetail blackstrap at least three times a week at the ranch as we rarely ate beef. No matter the age the buttermilk soak for 3-4 days is what makes it tender and will remove any gamey taste.
Then cook it slowly. Like at 225. Then very lightly sear for only a minute at 450-500. My German grandmother cooked venison like this for years.
TAMU Wildlife & Fisheries Sciences
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Goodest Poster
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3:01p, 10/18/25
AG
I soak mine in whole milk overnight. But as the other poster said, if its an older male especially during rut it will be tough. Slice it thinner, tenderize, and make chicken fried back strap
Always the most goodest
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BDJ_AG
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In reply to aggiesundevil4 • 4:09p, 10/18/25
AG
Where did you all hunt? Nice Stag!

Probably too late this round but aging your meat longer before you freeze it helps a lot. Most of us aren't set up to dry age meat, but wet aging for 21-28 days is doable for most.
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aggiesundevil4
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In reply to BDJ_AG • 8:06p, 10/18/25
AG
Wendy Lou Game Reserve.
Been there two years in a row I love that place.
Owned by an old South African dude, so it's 6000 acres, north of Waco, with no feeders and all spot and stalk hunting which I like. Lots of great species to hunt.
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SweaterVest
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12:37a, 10/19/25
AG
I grew up slicing and chicken frying backstrap, and chicken fried venison is still one of my favorite meals. That said, I did a whole backstrap sous vide as mentioned above and seared it on my blackstone and I don't think I'll ever do it another way. I just threw it on a cutting board and the neighbors we had over devoured it slice by tender slice. This was a 5.5 year old whitetail doe.

I even spotted the skeptical "not a fan of hunting" lady going back for more when she thought nobody was looking.

I did slice up some of the ham to fry. Can't let that meal disappear off the menu but I won't be using backstrap or tenderloin for it.
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Shoalcatter22
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5:09a, 10/19/25
I aged several parts including the back straps. 4-6 days in an empty fridge on racks. Check on it daily. Cut off the thin outside layer that crusts up/turns brown. Then cut and process, vac seal. Made a huge difference and I'll do it this way from now on. I thawed and marinated some backstrap steaks the other day. Very tender, like never before. I'm just about done with buying beef due to this. Try it.
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FirefightAg
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8:00a, 10/19/25
AG
I bacon wrap mine like a filet mignon, not sure if it helps with tenderness but fat is never a bad add.

Sous vide them as well
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McInnis
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8:36a, 10/19/25
AG
These work, helps break down the muscle tissues. Also, my wife soaks them in a solution of baking soda. I'm not sure how that works but she's been doing it for a long time, even before she starting using the tool, with good results.



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guadalupeag
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8:47a, 10/19/25
For future reference, #1 thing to do is keep the meat on the bone until rigor has passed. When rigor hits the meat fibers stiffen up. If they're still attached to bone they will relax once rigor is complete. If not they stay tight and result in a tougher texture. Hanging the carcass for a day or two after kill will greatly improve tenderness.
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McInnis
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In reply to guadalupeag • 9:08a, 10/19/25
AG
guadalupeag said:
For future reference, #1 thing to do is keep the meat on the bone until rigor has passed. When rigor hits the meat fibers stiffen up. If they're still attached to bone they will relax once rigor is complete. If not they stay tight and result in a tougher texture. Hanging the carcass for a day or two after kill will greatly improve tenderness.

We age elk at least five days. Put the quarters in ice chests with the ice in garbage bags to keep the meat dry. I know a guy who bought a refrigerated display counter from a floral shop that went out of business and it's perfect for that. For really big stuff like bison we age for a week minimum.
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AgDad121619
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In reply to aggiesundevil4 • 9:10a, 10/19/25
AG
aggiesundevil4 said:
And yes I seared them rare and medium rare
try in cast iron griddle that is smoking hot to get the sear done quicker and then put in hot oven to get internal temp to desired doneness. Let it rest for 10 min. I have had backstrap that was as good as any steak and I have also had it that was still pretty tough. Have to get that perfect mix of sear and oven finish
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aggiesundevil4
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In reply to McInnis • 11:00a, 10/19/25
AG
I have one of these and used it but it didn't work well, that's why I'm in search of other hacks. Appreciate all the responses so far, several good ideas so far to try!
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GrapevineAg
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4:24p, 10/19/25
AG
My mouth is watering, thanks y'all!
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