Finding the backstrap on a deer is crucial for any hunter seeking the most tender and flavorful cuts of venison. This prized muscle group, known for its leanness and delicate texture, requires precise knowledge of its location for efficient field dressing and butchering. This guide will detail the backstrap's location, offering both visual and descriptive cues to ensure a successful harvest.
Understanding Deer Anatomy: Locating the Backstrap
The deer backstrap, also known as the tenderloin, isn't a single muscle but rather a pair of long, slender muscles running along either side of the spine. They're nestled deep within the animal's back, lying directly beneath the skin and overlying muscle layers.
Visual Clues for Finding the Backstrap:
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Along the Spine: The backstraps run parallel to the spine, from the neck to the hindquarters. Think of a line running down the middle of the deer's back; the backstraps will be situated on either side of this line.
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Beneath the Hide: These muscles lie just beneath the skin, meaning you'll need to carefully remove the hide to access them.
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Shape and Size: Each backstrap is a long, relatively thin muscle tapering towards the hindquarters. Its size will obviously vary depending on the size of the deer.
Tactile Clues During Field Dressing:
Once you've removed the hide from the deer's back, you'll be able to feel the backstraps. They'll feel distinct from the surrounding muscles—smooth, firm, and relatively long.
Step-by-Step Guide to Harvesting the Backstraps:
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Proper Field Dressing: Begin by properly field dressing the deer. This involves removing the internal organs to prevent spoilage.
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Skinning the Back: Carefully skin the back of the deer, working your way down from the neck to the tail. Be cautious not to cut into the muscle tissue.
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Locate the Spine: Identify the spine, running down the center of the back.
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Locate and Separate: The backstraps are on either side of the spine, nestled amongst other muscles. Use a sharp knife to carefully separate them from the surrounding tissue. Be gentle to avoid damaging the tender meat.
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Removal and Preparation: Once separated, carefully remove the backstraps, taking care not to tear them. You can then further process them as desired (e.g., trimming excess fat, cutting into steaks, etc.).
Frequently Asked Questions (FAQs):
Q: Can I remove the backstraps before field dressing?
A: No. You must field dress the deer first to access the backstraps.
Q: How much meat can I expect from the backstraps?
A: The amount of meat varies depending on the deer's size, but it's typically a significant portion of the usable venison.
Q: Are backstraps always easy to find?
A: While generally straightforward, locating them can be challenging for novice hunters. Practice and familiarity with deer anatomy are key.
Q: What is the best way to cook deer backstrap?
A: Because of its tender nature, deer backstrap is ideal for quick cooking methods such as grilling, pan-searing, or sauteing.
By carefully following these instructions and utilizing both visual and tactile cues, even novice hunters can successfully locate and harvest the prized backstraps of a deer. Remember that practice makes perfect, and experience will enhance your ability to quickly and efficiently locate these delicious cuts.
