Deer Backstrap and Potato Stacks are made with a short list of ingredients, but they completely transform the humble potato into a venison appetizer to share with family and friends.
Perfect For Dinner Parties And Impressing Your Guests
When it comes to hosting a dinner party, few dishes impress more than a perfectly cooked deer backstrap.
By adding some crispy, seasoned potato stacks, you’ve created a show-stopping venison appetizer that’s sure to impress. Furthermore, this recipe is ideal for introducing your friends to venison, as it offers an easy, delicious, and approachable way to enjoy wild game.
This venison dish strikes the perfect balance between simplicity and elegance. Moreover, the combination of tender deer backstrap and crispy potato layers creates a flavor-packed bite. As a result, it’s sure to win over even the most hesitant guests
If you’ve been searching the internet for “potato stacks recipe,” “deer backstrap recipes,” or “venison appetizer ideas,” this is the recipe for you. It’s approachable enough for weeknight cooking but fancy enough for a special occasion.
Why This Deer Backstrap Recipe Works
This deer backstrap recipe highlights the great flavor of venison while making it accessible to those new to wild game. It's one of those recipes I love making when having friends over for a dinner party.
The tenderized backstrap cooks quickly to medium rare, staying juicy and flavorful. Meanwhile, the potato stacks add texture and a satisfying base for the dish. The Mexican Crema and optional (but highly recommended) truffle oil drizzled on top adds a final touch of indulgence.
Ingredients You'll Need
- 1 pound venison loin (backstrap)
- 4 medium Yukon Gold potatoes
- 4 teaspoons salt
- 4 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 Tablespoons olive oil
- 2 Tablespoons canola oil
- 4 teaspoons Mexican Crema
- truffle oil
Step-by-Step Instructions
1. Prepare the Venison Backstrap: Place the backstrap on a cutting board and tenderize it with a Jaccard meat tenderizer. Pat it dry with paper towels and let it sit at room temperature for about 15 minutes. This step ensures even cooking and tender results.
2. Preheat the Oven: Preheat the oven to 425 degrees F. Next, decide whether you want to scrub or peel the Yukon Gold potatoes, depending on your preference. Then, slice the potatoes crosswise into ¼-inch pieces, aiming for about eight slices per potato to ensure even cooking
3. Season and Roast the Potatoes: In a small bowl, combine one teaspoon each of salt, black pepper, onion powder, garlic powder, and smoked paprika. Toss the potato slices with olive oil in a large bowl. Sprinkle the seasoning mix over the potatoes and toss again to coat evenly. Arrange the slices in a single layer on a parchment paper-lined baking sheet. Roast for 20 minutes, or until tender. Remove from the oven and tent with foil to keep warm.
4. Cook the Backstrap: Pat the backstrap dry again and season both sides with one teaspoon each of good kosher salt and freshly ground black pepper. Heat canola oil in a large cast-iron skillet over medium-high heat. Swirl the oil to coat the pan, then add the backstrap.
Sear the meat for two minutes on one side, then flip and sear for another two minutes. Press down gently to ensure even contact with the pan. Transfer the skillet to the oven and cook for about three minutes. Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130 degrees F. Check every 90 seconds until the steak reaches the desired temperature.
5. Rest and Slice the Deer Backstrap: After removing the deer backstrap from the oven, transfer it to a cutting board. Then, let it rest for about 10 minutes. During this time, the juices redistribute, which ensures a tender and juicy bite
Use a sharp knife to thinly slice the steak across the grain, making enough pieces to build 12 stacks. Season the slices lightly with the remaining salt and pepper.
6. Assemble the Stacks: Start with the largest potato slices as the base. Layer the largest steak slices on top. Add a medium potato slice, followed by another steak slice. Top with the smallest potato slice and finish with a final piece of steak.
7. Add the Finishing Touch: Drizzle each stack with ½ teaspoon of Mexican Crema or ¼ teaspoon of truffle oil for a gourmet twist. Serve the stacks warm or at room temperature.
Tips For A Perfectly Cooked Deer Backstrap
- Tenderizing is Key: Using a Jaccard meat tenderizer ensures even cooking and helps break down muscle fibers for maximum tenderness.
- Use an Instant-Read Thermometer: Venison cooks quickly, so keep an eye on the temperature to avoid overcooking by using an instant-read thermometer.
Why Guests Will Love This Venison Appetizer
This venison appetizer is perfect for showcasing the versatility and elegance of venison. Additionally, the potato stacks offer a comforting, familiar element that seamlessly pairs with the rich, meaty flavor of deer backstrap. The result will be that guests new to wild game will feel intrigued and find themselves reaching for seconds.
Potato Stacks Are Perfect For Any Occasion
Whether you’re hosting a holiday dinner, a casual gathering, or a romantic date night, this recipe delivers every time. It’s a testament to how wild game can be transformed into a gourmet experience with a little care and creativity.
More Deer Steak Recipes
If you are looking for more deer steak recipes, be sure and check out some more of our family favorites:
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Deer Backstrap and Potato Stacks
Ingredients
- 1 pound venison loin (backstrap)
- 4 medium Yukon Gold potatoes
- 4 teaspoons salt
- 4 teaspoons black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 Tablespoons olive oil
- 2 Tablespoons canola oil
- 4 teaspoons Mexican Crema
Instructions
- Place the venison steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the meat dry with paper towels and then let the steak sit on a plate at room temperature for about 30 minutes. This will help it cook more evenly.
- Meanwhile, preheat oven to 425 degrees F. You can scrub the potatoes like I did (I like to leave the skins on), or you can peel them. Slice the potatoes crosswise into ¼-inch thick pieces (about 8 slices per potato).
- In a small bowl, combine 1 teaspoon of the salt, 1 teaspoon of the black pepper, the onion powder, garlic powder, and smoked paprika.
- Place potato slices in a large bowl with olive oil and toss to coat. Sprinkle in the seasoning and toss again. Arrange potato slices in a single layer on a parchment paper-lined baking sheet. Bake for 20 minutes, until tender. Remove from the oven and tent with foil to keep warm.
- While the potatoes are in the oven, pat the meat dry again with paper towels if necessary, and then season both sides of the steak with 1 teaspoon each of salt and pepper.
- Heat the canola oil in a large cast iron skillet and carefully swirl it around to coat the pan, and then add the venison steak.
- After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature. For medium-rare meat, 130 degrees F is ideal. Keep checking the steak every 90 seconds until you reach the proper temperature.
- Once you've reached a perfect medium-rare temperature, remove the steak and transfer it to a cutting board and tent lightly with foil. Let rest 5 to 10 minutes. The steak will continue cooking after being removed from heat.
- Before slicing the steak, determine how many pieces you need. *There are three pieces of steak and 3 slices of potato in each stack. The 12 stacks you are making for this recipe will require 36 slices of potato and 36 pieces of steak. Thinly slice the steak with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat. Sprinkle each piece of sliced steak with a pinch of the remaining salt and black pepper.
- Assemble the stacks on a serving platter with the largest pieces of potato on the bottom. Place the largest pieces of steak on top, then the medium sized pieces of potato, then the rest of the steak, then one of the smallest pieces of potato, and top with another piece of steak.
- Finally, drizzle each venison steak and potato stack with ½ teaspoon of Mexican Crema. Serve warm or at room temperature. *You can also try a different version and drizzle each steak with ¼ teaspoon of truffle oil instead of using the Mexican Crema.
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