Venison Backstrap Recipe

This venison backstrap recipe is seared in a hot skillet, finished in the oven and topped with a delicious garlic butter sauce. A simple seasoning rub adds flavor and creates a beautiful crust, while careful cooking keeps the meat tender and juicy.

Course Main

Cuisine American

Keyword backstrap, backstrap recipe, deer backstrap, how to cook venison backstrap, venison backstrap, venison backstrap recipe, venison chili

Prep Time 20

Cook Time 22

Total Time 50

Servings

Calories 184kcal

Author Erin Dooner

Ingredients

Meat:

1 venison backstrap about 1.5 to 2 pounds or 680-907 grams
1 tablespoon canola oil

Dry rub:

4 teaspoons sea salt
1 teaspoon medium-coarse black pepper
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Garlic butter:

5 garlic cloves 20 grams, peeled, minced
1/4 cup unsalted butter
1 1/2 tablespoons fresh parsley from about three 6” sprigs
1/4 teaspoon salt

Garnish:

fresh parsley

Instructions

Mix together all dry rub ingredients in a small bowl.
4 teaspoons sea salt, 1 teaspoon medium-coarse black pepper, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder
Use paper towels to pat the backstrap dry.
Rub the dry rub over all sides (you can do this 40 minutes or up to 24 hours in advance - refrigerate it uncovered). If you can’t rub on the seasoning at least 40 minutes before cooking, put it on immediately before cooking. Otherwise, juices will be lost, making it more difficult to sear the meat properly. If you refrigerate it, remember to let it sit at room temp for 1 hour before cooking.
Preheat the oven to 375 °F (190 °C).
Before cooking, use paper towels to again pat the meat dry. The drier the meat, the better the crust you’ll get while searing.
Get out a cast iron skillet that's large enough for the backstrap and can also be placed in the oven.
Heat it over high heat until piping hot.
Add the oil, swirl it around, and when it starts to shimmer, add the meat to the pan.
1 tablespoon canola oil
Sear the backstrap over medium-high or high. All stoves are different - if you’re on high and it’s burning, turn it to medium-high. Once there's a crust, usually after about 2-3 minutes, flip and continue searing all sides of the meat. If you try to turn it and the meat isn’t easily coming off of the pan, that means it’s not ready.
Place the skillet with the meat in the oven and cook for 5-10 minutes. It should only be cooked to 120-130 °F (49-54 °C) and will rise in temperature to about 130-135 °F (54-57 °C) - this is medium-rare - as it rests out of the oven. It's very important not to overcook it as it'll turn tough.
Remove the pan from the oven and remove the meat to a plate. Let the meat rest for about 5-15 minutes or until it reaches 130-135 °F (54-57 °C).
Meanwhile, return the skillet with the pan drippings to the stove over medium-low heat. Add the garlic butter ingredients and stir, gently scraping up the flavorful browned bits from the bottom of the pan. Cook until the garlic is soft, about 1–3 minutes.
5 garlic cloves, 1/4 cup unsalted butter, 1 1/2 tablespoons fresh parsley, 1/4 teaspoon salt
Serve the sauce over the meat. Garnish with parsley and cut into 1 to 1.5” medallions and serve.
Let leftovers cool completely and then refrigerate in an airtight container for up to 2 days.

Notes

If you’re using frozen venison, make sure the backstrap is fully thawed. Place it in the refrigerator to thaw overnight. Then place it on the counter for 1 hour before cooking.
If the backstrap has a silver skin, remove it before cooking. This helps the meat cook evenly and prevents it from curling.
Keep the backstrap as one piece of meat; don’t cut it into chunks or slices before cooking it.
Add oil with a high-smoke point to the pan to get a good sear. This keeps it from sticking to the pan.
Food safety - this recipe recommends a medium-rare finish of 130–135°F (54–57°C), but the USDA recommends cooking venison loin roasts to 160°F (71°C). The lower temperature does not meet USDA guidance and carries a greater risk of foodborne illness.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition