We absolutely love diving into the world of wild game with our hog backstrap recipe—it’s a tender cut from the loin’s heart that’s become a favorite among hunters and foodies alike. This dish captures the essence of rustic outdoor flavors while bringing them straight to your kitchen table.
Hailing from traditional American hunting practices hog backstrap offers a lean yet juicy profile that’s easy to master. We’ve perfected simple techniques to highlight its natural taste making it a go-to for weeknight dinners or special occasions.
Whether you’re new to game meat or a seasoned pro our recipe promises a mouthwatering adventure that’s sure to impress.
Ingredients
In our hog backstrap recipe, we start with the star of the show: a lean, juicy cut that brings rustic outdoor flavors straight to your table. Below, we’ve organized the ingredients in the order they are used, complete with precise measurements and any necessary prep notes to ensure your cooking experience is seamless and successful.
Main Protein
- 1 to 1.5 pounds hog backstrap: Trimmed of excess fat and silver skin for optimal tenderness; this cut is the heart of our recipe and showcases its naturally flavorful profile.
Marinade Ingredients
- 2 tablespoons olive oil: Used first to coat the meat; choose extra-virgin for a robust, fruity note that enhances the hog backstrap’s richness.
- 3 cloves garlic, minced: Prepared by finely chopping to release aromatic flavors; we add this next to infuse the meat with a pungent, savory depth.
- 1 tablespoon fresh rosemary, chopped: Freshly picked for the best taste; incorporated early in the marinade to pair earthy herbs with the meat’s natural gaminess.
- 1 teaspoon salt: A key seasoning; we specify kosher salt for even distribution and to draw out the hog backstrap’s inherent juices.
- ½ teaspoon black pepper, freshly ground: Added to the marinade for a spicy kick; grinding it fresh ensures maximum flavor potency.
Cooking and Finishing Touches
- 1 tablespoon butter: Melted in the pan before searing; opt for unsalted to control the overall seasoning.
- Optional: ½ cup beef broth: Used if deglazing the pan; this helps create a simple sauce to complement the hog backstrap’s tenderness.
For accurate preparation, note that all measurements are for 4 servings, based on standard portion sizes. If scaling up, refer to the table below for nutritional estimates per serving:
| Nutrient | Per Serving (based on 4 servings) | % Daily Value* |
|---|---|---|
| Calories | 350 | 18% |
| Protein | 28g | 56% |
| Fat | 22g | 28% |
| Carbohydrates | 2g | 1% |
*Percent Daily Values are based on a 2,000-calorie diet. These values can vary depending on specific ingredient brands.
Required Tools and Equipment
To bring our hog backstrap recipe to life with precision and ease, we rely on a selection of essential tools and equipment. These items ensure safe handling, even cooking, and professional results as we sear and prepare this tender cut of meat.
Here’s a detailed list of the tools we recommend, organized by their role in the process:
- Chef’s Knife: A sharp, 8-inch chef’s knife for trimming the hog backstrap and slicing ingredients. We always use a high-quality blade to make clean cuts and minimize meat waste.
- Cutting Board: A sturdy, non-slip cutting board (preferably wood or plastic) to provide a stable surface for prep work. This helps us maintain hygiene and protect our countertops.
- Mixing Bowl: A medium-sized, glass or stainless-steel mixing bowl for combining the marinade ingredients. We find this essential for even coating of the meat.
- Measuring Cups and Spoons: A set of accurate measuring cups and spoons to portion out olive oil, garlic, and seasonings precisely. This guarantees the flavors in our hog backstrap shine through without imbalance.
- Skillet or Frying Pan: A heavy-bottomed, 10- to 12-inch cast-iron skillet for searing the backstrap. We prefer this for its excellent heat retention, which creates a perfect crust while locking in juices.
- Tongs: Long-handled tongs for flipping and handling the meat during searing. They give us better control and prevent burns for safer cooking.
- Meat Thermometer: A digital instant-read meat thermometer to check the internal temperature of the hog backstrap, ensuring it reaches 145°F for optimal doneness without overcooking.
- Spatula: A heat-resistant silicone spatula for deglazing the pan with beef broth. We use this to scrape up flavorful bits efficiently and create a rich sauce.
| Tool | Primary Use | Why It’s Essential |
|---|---|---|
| Chef’s Knife | Trimming and slicing | Ensures precise cuts for even cooking |
| Cutting Board | Prep surface | Provides safety and stability |
| Mixing Bowl | Marinade preparation | Allows thorough mixing without mess |
| Measuring Cups/Spoons | Accurate measuring | Prevents flavor imbalances |
| Skillet | Searing meat | Delivers even heat for a juicy result |
| Tongs | Handling meat | Offers control and reduces risk |
| Meat Thermometer | Checking doneness | Guarantees food safety and texture |
| Spatula | Deglazing pan | Helps create a flavorful sauce |
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through preparing, cooking, and serving this tender hog backstrap to achieve a juicy, flavorful result every time.
Prep
Before we begin cooking, let’s prepare our hog backstrap for maximum flavor. Start by taking the 1 to 1.5 pounds of trimmed hog backstrap and patting it dry with paper towels to remove excess moisture—this ensures a better sear later. In a mixing bowl, combine 2 tablespoons of olive oil, 3 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper to create the marinade.
Place the hog backstrap in the bowl and coat it evenly with the marinade using your hands or tongs. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours for deeper flavor infusion. While marinating, prepare any sides such as steamed vegetables or roasted potatoes to complement the dish’s rustic appeal.
Cook
Once prepped, it’s time to cook our hog backstrap to perfection. Heat a heavy-bottomed skillet over medium-high heat and add 2 tablespoons of butter, swirling it until it melts and begins to foam. Remove the hog backstrap from the marinade and sear it in the skillet for 3 to 4 minutes per side until a golden-brown crust forms and the internal temperature reaches 145°F as measured by a meat thermometer for safe, juicy doneness.
If desired, deglaze the pan with ½ cup of beef broth after removing the meat—stir vigorously to scrape up the flavorful bits and simmer for 2 minutes to create a rich sauce. The sizzling sound and aromatic blend of garlic, rosemary, and butter will make your kitchen irresistible, promising a mouthwatering, savory bite with every slice.
Serve
To serve our perfectly cooked hog backstrap, let it rest on a cutting board for 5 minutes to allow the juices to redistribute, ensuring each slice remains tender and moist. Slice the meat against the grain into ½-inch thick pieces and arrange on plates with the pan sauce drizzled over the top for added depth.
Pair it with simple sides like mashed potatoes or a fresh green salad to highlight the lean, juicy profile of the hog backstrap. The vibrant flavors and tender texture will delight your senses, offering a satisfying, rustic meal that showcases the meat’s natural essence.
Make-Ahead Instructions
To maximize our hog backstrap recipe’s convenience without sacrificing flavor, we recommend preparing certain elements ahead of time. This approach allows us to infuse the meat with robust, rustic flavors while freeing up time on the day of serving. Let’s break down the key make-ahead steps, drawing from our detailed preparation and cooking guidelines.
Preparing the Marinade in Advance
We can streamline the process by making the marinade up to 24 hours before use. Combine 1/4 cup olive oil, 2 cloves minced garlic, 1 tablespoon fresh rosemary (chopped), 1 teaspoon salt, and 1/2 teaspoon black pepper in a mixing bowl. Store this mixture in an airtight container in the refrigerator. This not only enhances the garlic’s pungent aroma and rosemary’s earthy notes but also allows the flavors to meld beautifully.
Marinating the Hog Backstrap
For the main protein—1 to 1.5 pounds of trimmed hog backstrap—we suggest marinating it ahead of time to achieve a tender, juicy result. Pat the backstrap dry with paper towels, place it in a resealable plastic bag or shallow dish, and pour the prepared marinade over it. Seal and refrigerate for:
- Up to 2 hours for a subtle flavor boost.
- Up to 24 hours for deeper, more pronounced taste.
Remember, always flip the bag or turn the meat halfway through marinating to ensure even coating. This step builds on our earlier instructions, ensuring the lean cut absorbs maximum flavor without over-tenderizing.
Prepping Ingredients and Tools
To avoid last-minute rushes, we can prep supporting ingredients and organize tools in advance:
- Trim the backstrap: Use a chef’s knife to remove any silver skin or excess fat up to 1 day ahead, then wrap it tightly in plastic wrap and refrigerate.
- Chop herbs and garlic: Mince garlic and chop rosemary 1–2 days in advance, storing them in separate airtight containers in the fridge to preserve freshness.
- Gather equipment: The night before, set out the heavy-bottomed skillet, meat thermometer, and tongs so everything is ready for searing.
If you’re planning for a larger group, here’s a quick reference for scaling the recipe based on servings:
| Number of Servings | Hog Backstrap (pounds) | Marinade Scaling Factor | Marinating Time (hours) |
|---|---|---|---|
| 2 | 1 | 1x | 1–2 |
| 4 | 1.5 | 1.5x | 2–12 |
| 6 | 2–2.5 | 2x | Up to 24 |
Storing and Reheating Cooked Portions
If we cook the hog backstrap fully ahead of time, sear it as per our step-by-step instructions until it reaches an internal temperature of 145°F for medium-rare. Let it rest, then slice and store in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a skillet over low heat with a splash of beef broth to maintain moisture and prevent drying out. This method preserves the meat’s natural juices and outdoor-inspired essence, making it ideal for meal prep.
Conclusion
We’ve loved exploring this hog backstrap recipe with you, turning a simple cut into a standout meal that’s both tender and full of flavor. It’s a versatile dish that fits any gathering, from casual dinners to special occasions.
By trying it, you’ll discover how easy it is to bring wild tastes into your kitchen, boosting your cooking confidence along the way. Let’s make this recipe a go-to in our repertoire for memorable, mouthwatering results.
Frequently Asked Questions
What is hog backstrap and why is it popular?
Hog backstrap is a tender, flavorful cut from the loin of a wild hog, prized by hunters and food lovers for its lean, juicy profile. It’s versatile for both beginners and pros, bringing rustic outdoor flavors to your kitchen for any meal occasion.
What ingredients are needed for this hog backstrap recipe?
You’ll need 1 to 1.5 pounds of trimmed hog backstrap, olive oil, minced garlic, fresh rosemary, salt, black pepper for the marinade, butter for searing, and optional beef broth for sauce. Precise measurements ensure easy prep and great taste.
What tools are required to make this recipe?
Essential tools include a chef’s knife for trimming, a cutting board for prep, a mixing bowl for marinade, measuring cups and spoons for accuracy, a heavy skillet for searing, tongs for handling, a meat thermometer for doneness, and a spatula for deglazing.
How do I cook hog backstrap step by step?
Start by patting the backstrap dry and marinating for at least 30 minutes. Sear in a skillet with butter until it reaches your desired internal temperature. Deglaze with beef broth if wanted, then let it rest before slicing and serving with sides like mashed potatoes.
Can I prepare this hog backstrap recipe in advance?
Yes, make the marinade up to 24 hours ahead and marinate the backstrap for better flavor. Prep ingredients and organize tools in advance to save time. For larger batches, scale the recipe proportionally for easy meal prep.
How should I store and reheat cooked hog backstrap?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet over low heat with a bit of broth to retain moisture and flavor, avoiding microwaving to prevent drying.
Is hog backstrap a healthy option?
Yes, it’s lean and nutritious, providing high-quality protein with fewer fats than other cuts. Each serving offers essential nutrients, but nutritional info varies; adjust portions for balanced meals, and pair with veggies for a healthier dish.