Charlie Palmer

Nov 24, 2023 | fieldandstream.com | Charlie Palmer |Jonathan Miles |David Draper |Cosmo Genova

As much as we love the look of a shoulder mount or deer skull on the wall—the real trophy of a successful deer hunt is the wild game we bring home. And if you were to poll 1,000 whitetail deer hunters and ask them to pick their favorite cut of venison—their trophy cut—odds are that the majority of them would select the loin—a.k.a. the backstrap. When it comes to cooking backstrap, there’s nothing wrong with keeping it simple: seasoned with salt and pepper and cooked to no more than medium-rare.