Backstrap On A Stick

backstrap on a stick

Cooking Backstrap Over Campfire

I was introduced to this venison recipe on the beaches in Southeast Alaska. It was in the winter when most folks tend to just hang out and enjoy the slow pace of the Alaskan winters with friends. Snow was falling and had already blanketed the beach with just a few stray pieces of driftwood exposed. The fire was welcoming as the sounds of our laughter was muffled by the snow filled air. The lapping of seawater on the shore was always welcoming. My friend’s mom was away from the group preparing something and I noticed her slicing some of the blacktail venison, I had provided for the party, into bite size morsels. Being interested in cooking I approached and asked what she was preparing. She stated that this was all there was to it, backstrap on a stick.

I watched as she speared the bite sized backstrap onto the end of a whittled down willow limb and handed it to me. “Now go roast it like a marshmallow,” she said. I looked at the venison a little funny and asked if there was any marinade or sauce. ” Nope,” she replied, “that’s all there is to it.” That was the beginning of not just a great way to prepare venison but also a great relationship with an excellent Alaskan cook.

Enjoy the harvest

Perfect Meal For The Campfire

Backstrap on a stick is as simple as it sounds and is perfect for a campfire. It allows you to grab a bite when you want it. It’s always a hot bite of deliciousness anytime you get the urge while enjoying great company that always surrounds the fire. This recipe is great out of the pack, but some marinade can be added for more unique flavors. If your group is large then you might offer more than one flavor. Just keep the meat in containers for everyone to enjoy. This is a great way to enjoy the season’s wild game. My favorite is fresh back-strap. Especially with a hunting buddy after a great hunt in the backwoods camp as we remember the day and enjoy the harvest.

This recipe is so simple that I’m going to include a great side dish, but I could sure make it on meat alone. A great side dish for backstrap on a stick is a buttery steamed vegetable medley that is just as simple as the backstrap on a stick. I won’t list ingredients to this recipe because it can be so varied by taste and preference but here are the simple steps to a simple campfire dish that can also be picked at as you roast your backstrap.

Preparing Deer Meat For Cooking On Campfire

First, lay out two pieces of heavy duty aluminum foil in a “T” shape. I always double the foil for durability because your might be moving the vegetables around the fire to get the best temperature which will be explained in the cooking part of these steps. Use longer strips of aluminum foil than you think you need so that when you roll the ends together on top of the vegetables there is enough foil to form a nice handle to grip so you can easily move them around.

Once the foil is laid out it’s time for the ingredients. I use onions and potatoes and whatever is available or the preferences of the group determine the rest. When the kids are along I leave out the onions just so they’ll eat the vegetables. You can fit a lot of ingredients in the standard width aluminum foil, but if you want more build two separate foil steamers. Once the ingredients are in place sprinkle with your favorite seasonings and add a half stick of butter.

Bring the ends of the foil up and together above the vegetables and combine by rolling them together. This doesn’t have to be perfect just so the vegetables are covered and there’s at least an inch or two of separation between the foil and the veggies. This allows the buttery steam to work. Inspect your foil making sure it’s even all around your veggies. A minimum of one inch of foil is needed around the bottom so the liquids can’t escape.

Cooking Deer Backstrap On A Stick Over Campfire 

When your vegetables are ready to cook it’s time to prepare an area by the fire. Place them just so they steam to perfection. When they are done they can be opened up and enjoyed by keeping the package close to the coals. If your fire ring has a grate you can use it to simmer the vegetables. You can hear the butter and the water from the vegetables bubble in the foil. If you hear hissing it’s too hot. Just move them away from the heat. You might set the vegetables next to the fire on a rock. Occasionally rotate them so not one side gets too much heat. The cooking process is by the steam created inside so direct heat to the bottom is unnecessary.

Enjoy The Harvest Around The Campfire With Backstrap On A Stick

Now that your vegetables are complete set them aside close enough to the fire to keep warm. You can eat them from the foil while you roast your backstrap on a stick. This is a dinner I have enjoyed many times on different occasions with friends and family. I’m still amazed at how many people have never heard of this great way to prepare steak or wild game. I had never heard of or even thought about it. I remember saying that I would never feel sorry for the cowboys that cooked on an open fire. I’m sure you will be delighted at the flavor of the meat when roasted on an open flame and I hope it becomes one of your favorites, at your campfires.

Pan Seared Venison Backstrap

About Ken McBroom 215 Articles
Ken McBroom is an accomplished outdoor writer and photographer. Growing up in Lynchburg Tennessee allowed him many opportunities afield as a boy and young man. Later in life, after Desert Storm, Ken’s wanderlust took him to Alaska to live and work and experience the last frontier. Married now with two beautiful children, Ken now calls Kentucky home where he continues to communicate our American outdoor traditions and the lifestyle it offers.

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