All in One Sheet Pan Backstrap

[Coachs Wife]

This one's for the busy people out there. Or, can I just say, I wouldn't hate it if someone cooked this for me for Mother's Day. (Momma doesn't have to know how easy it was.)

We're getting ready to move to Leakey in a few weeks, so I'm sure I'll be making this again while we're busy packing. It's really easy to throw together.

http://www.mywildkitchen.com/all-in-one-sheet-pan-backstrap/

Thanks for following along!

[Ellen]

I just happen to have a backstrap in the freezer. Trying this one very soon. Thanks.

[Coachs Wife]

I just happen to have a backstrap in the freezer. Trying this one very soon. Thanks.

My pleasure!

[Outback77]

Sounds great. Thanks for sharing!

[Mr. Whiskers]

That looks awesome. Thank you

[BURTONboy]

It's amazing how simple and delicious that recipe looks. Those two words usually aren't in the same sentence! Thanks for posting.

[czechgrubworm]

Thanks. I will try this. Don't have a whole backstrap, but I have enough.

[Gunnyart]

Come on October... Need more backstrap.

[EliteDriver]

That looks awesome!!!

[coker737]

Prepared this recipe last night.
My Observation was:
- At 475° for 20 minutes my Backstrap could have reached 150° or more. Removed it immediately when it reached 130°. Pulled it at 15 minutes.
- My veggie were ready at 20 minutes.
- May need to adjust temp to 425° or 450°

All in All this was Amazing. Our Tummies were Happy. Thanks "Coachs Wife"

[Coachs Wife]

Prepared this recipe last night.
- At 475° for 20 minutes my Backstrap could have reached 150° or more. Removed it immediately when it reached 130°. Pulled it at 15 minutes.

You're exactly right. That's why I tried to stress the internal temperature in the post. My oven is really old and I don't think it's very airtight. I use the time stamps on my photos to know how long I cooked it, and for my oven it took 20 minutes, but a newer oven would probably be much more efficient. Glad it turned out well for you! Thanks for taking the time to report back!

[Coachs Wife]

Prepared this recipe last night.
My Observation was:
- At 475° for 20 minutes my Backstrap could have reached 150° or more. Removed it immediately when it reached 130°. Pulled it at 15 minutes.
- My veggie were ready at 20 minutes.
- May need to adjust temp to 425° or 450°

All in All this was Amazing. Our Tummies were Happy. Thanks "Coachs Wife"

I added this update based on your feedback. Hopefully it helps those less-accustomed to venison cooking. Thanks for sharing!

*** UPDATE: One of my readers tested this recipe for himself. He said that, for his oven, 20 minutes would have been way too long. Please, I beg you, remember that there is a huge variety in ovens and their efficiency, and BE SURE to use a meat thermometer when you cook this meal. PLEASE don’t overcook the meat! The internal temperature is much more important than the cook time. He also said, and I quote,

All in All this was Amazing. Our Tummies were Happy. Thanks “Coachs Wife”

I love the play on words, and the wonderful compliment! Now back to the recipe. ***

[kd350]

Looks good as always!

[Steady_Hand]

This looks great, going to try and get an axis this afternoon and try it!

[Patton]

Looks delicious, may try it this weekend! Subscribed to your emailing list as well, thanks!