Deer Backstrap and Potato Stacks
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.
Servings: 12 servings
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.
