Tender and juicy Seared Venison Backstrap is a perfectly elegant and delicious dish that's easy to cook.
Finish this delicious venison with a drizzle of seasoned garlic butter sauce or a port wine sauce.
Cooking venison backstrap
Wild game, including venison or elk, can be absolutely delicious. However, some cuts, like this venison backstrap needs to be cooked carefully to avoid the meat from becoming too tough and dry.
Searing backstrap isn't difficult, and when you cook it perfectly, the meat is so juicy and delicious. Use a hot cast iron skillet for the best results.
My recommendation is to cook the meat to medium rare. If that's too rare for you, then shoot for medium. Any more than medium will result in a very dry piece of meat.
Reader review
I followed the recipe as written which I usually don't do, but I could tell this was a solid recipe and it didn't disappoint. I've always wanted to do the steak whole and slice before serving. The butter garlic herb sauce is a must too.
Venison backstrap vs. tenderloin
Many people often confuse backstrap and tenderloin. Some of the confusion comes from the shape of the meat but also backstrap is also referred to as a loin or loin roast. The loin and tenderloin are two different cuts.
Backstrap is a tender cut of meat that is located along the long side of the top of the spine of the deer.
Tenderloins are located behind the ribs in the abdominal area. The tenderloins are much smaller in size. This is considered the filet mignon that you'd find in beef. It's a premium cut of meat.
The tenderloins are much smaller in size than the backstrap. In comparison, the backstrap weighed 16 ounces and the tenderloins were about 7 ounces each. This will vary depending on the size of your deer.
You can see they are very different in size. Both cuts are equally as tender. This recipe uses the backstrap. You can also use the tenderloin if you'd prefer, but because of the small size, the cooking time will be quick.
If using the tenderloin, just do a quick sear on each side and then remove and allow the meat to rest for about 10 minutes. Don't finish the tenderloin in the oven like we do with the backstrap.
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Venison Backstrap - You could also use another wild game backstrap like elk backstrap. The cuts will typically be larger than venison, so your cooking times will increase. My backstrap was about 1 pound. The weight will vary depending on the size of your deer.
- Remove as much of the silverskin as possible from your backstrap
- Salt - I like to use coarse salt in this recipe. Use kosher or flaked sea salt. You could also use a salt blend, like this rosemary salt.
- Seasoning - Ground pepper, garlic powder, and fresh rosemary. I prefer to keep it simple but feel free to swap out the rosemary for thyme.
- Butter sauce - The butter sauce is optional but adds a delicious finish to the meat. I use salted butter, minced fresh garlic, fresh rosemary, and fresh parsley. Fresh thyme and black pepper can also be added.
How to cook deer backstrap
- Pat your backstrap dry with a paper towel
- Rub a very light amount of oil across the surface of the meat
- Sprinkle with salt and seasonings. Be certain to season all sides.
- Heat a cast iron or heavy ovenproof skillet over medium-high heat. Add 1-2 tablespoons of oil.
- Add the backstrap and brown each side. You are trying to achieve a nice sear which will help lock in the moisture.
- Place skillet in a hot oven for 5-10 minutes until the internal temperature reaches 130°F. Use an instant-read thermometer to determine the temperature.
- Remove the pan and place the backstrap on a plate. Loosely cover with foil and let rest for 10-15 minutes then slice and serve.
- To make the garlic butter sauce, use the same pan as the meat was cooked in. Allow the pan to cool for a few minutes.
- Add butter, garlic, and parsley. Swirl ingredients together over low heat until everything is melted and the garlic is fragrant.
- Remove from heat and pour over backstrap or serve in a small dish
Tips for cooking venison backstrap
- Don't overcook or the venison will become very dry and tough
- Be certain to obtain a good sear on all sides. Cook on each side just once, until nicely browned.
- Once in the oven, the temperature will rise quickly. Start cooking for .... minutes and then check your temperature. If needed, put it back in the oven for a few minutes longer.
- The temperature will continue to rise slightly while the meat is resting out of the oven
- Allow the meat to rest for 10-15 minutes. This will allow the juices to stay in the meat and won't run all over the cutting board.
- Serve with garlic butter sauce or homemade wine sauce
Frequently asked questions
Venison backstrap is a cut of meat that is found near the top of the backbone of a deer. The backstrap on a deer is equivalent to the ribeye in beef and loin in pork.
Serving suggestions
Some of our favorite side dishes to serve with this venison backstrap include
More delicious venison recipes
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious wild game recipes!
Seared Venison Backstrap Recipe
Equipment
- Cast Iron Skillet
- Chef Knife
Ingredients
- 1-2 Venison Backstrap (Weighing around 16 ounces for each backstrap)
- 1-2 teaspoons olive oil
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon rosemary (fresh or dried)
- 1 tablespoon olive oil
Butter Sauce
- 2 tablespoons butter (salted butter)
- ½ teaspoon fresh garlic (minced)
- 1 tablespoon fresh parsley (chopped)
- ½ teaspoon fresh rosemary
Instructions
- Pat your backstrap dry with a paper towel1-2 Venison Backstrap
- Rub a very light amount of oil across the surface of the meat1-2 teaspoons olive oil
- Mix the seasonings together with the salt and sprinkle on meat. Be certain to season all sides.½ teaspoon coarse salt, ¼ teaspoon ground pepper, ¼ teaspoon garlic powder, ¼ teaspoon rosemary
- Heat a cast iron or heavy ovenproof skillet over medium high heat. Add 1-2 tablespoons of oil.1 tablespoon olive oil
- Add the backstrap and brown each side. You are trying to achieve a nice sear which will help lock in the moisture. Cook 2-3 minutes per side.
- Place skillet in a preheated 375°F oven for 5-10 minutes until the internal temperature reaches 130°F. Use a digital thermometer to determine the temperature. The temperature will continue to rise while the meat rests. Removing at 130°F should result in medium rare meat.
- Remove pan and place backstrap on a plate. Loosely cover with foil and let rest for 10-15 minutes then slice and serve.
- To make the garlic butter sauce, use the same pan as the meat was cooked in. Allow the pan to cool for a few minutes.
Butter Sauce
- Add butter, garlic, fresh rosemary and fresh parsley. Swirl ingredients together over low heat until everything is melted and the garlic is fragrant.2 tablespoons butter, ½ teaspoon fresh garlic, 1 tablespoon fresh parsley, ½ teaspoon fresh rosemary
- Remove from heat and pour over backstrap or serve in a small dish
Notes
- Cook 1-2 backstraps, depending on the amount you need. If cooking more than one, make certain you don't overcrowd your pan.
- Each 1 pound of backstrap serves 3 people
- Don't overcook or the venison will become very dry and tough
- Be certain to obtain a good sear on all sides. Cook on each side just once, until nicely browned.
- Once in the oven, the temperature will rise quickly. Start cooking for about 5 minutes and then check your temperature. If needed, put it back in the oven for a few minutes longer.
- Temperature will continue to rise slightly while the meat is resting out of the oven
- Allow the meat to rest for 10-15 minutes. This will allow the juices to stay in the meat and won't run all over the cutting board.
- Serve with garlic butter sauce or homemade port wine sauce
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leighton says
This recipe is delicious! This was my first experience cooking with venison, and I am blown away by how delicious and tender it is by following your directions.
What is the best way to reheat the backstraps as leftovers in order to keep the tenderness and taste?
Kathy says
Thanks so much! I'm so glad you enjoyed it. Reheating can be difficult. Your best bet is to use a low 250°F oven wrap the backstrap in foil. You may want to add just a few drop of liquid (broth or water) before wrapping it in foil. Heat just long enough until the meat is heated through.
Lew Miller says
Kathy I love your recipes all show your very well based and professional background. I have some suggestions only to assist newer readers. First I tie my back straps to keep uniform shape particularly if they tend to taper. Also half if they are overly long as I want 1 1/2 to 2 lbs total. Next I prefer to soften butter and wish in crushed garlic salt and generious pepper whisk till consistency of icing. Sear and put in butter rolling the back strap several times as cooking 8 to 10 minuets total. While the venison rest using the pan with drippings cook green beans that have been blanch with mushrooms. Also pears halves and cored poached in power wine makes a great side. Lastly the larger the animal the better the final product. You also can sear and put roast on a rack slathered with the butter in same 400 over it will cook a little long and use a blub basrer to cover several while cooking’s if you ever have a chance to get Nilgai it is the most superior venison of all and I’ve had every wild game available in North America and Africa
Kathy says
Hi Lew,
Thanks for all your tips! It sounds like you've cooked a lot of venison backstrap! Your serving suggestions sound delicious!
Kathy
Kathy says
I followed the recipe as written which I usually don't do, but I could tell this was a solid recipe and it didn't disappoint. I've always wanted to do the steak whole and slice before serving. The butter garlic herb sauce is a must too.
Kathy says
Thanks so much! I'm so glad you enjoyed everything! 🙂
Laura says
I have never liked venison, but this recipe made it delicious! I didn't have any rosemary so I skipped it, and I only had dried parsley, not fresh. I really appreciate the clear directions and descriptions which kept us from overcooking it.
Kathy says
Thank you so much! I'm so glad you enjoyed the recipe and the venison! 🙂
Kellie says
This was fantastic! Thank you! Very flavorful and an easy meal to make. So tender, we’ve often overcooked backstrap ourselves and following this was simple and delicious!
Kathy says
Yay!!! So glad it was a success and you loved it!
Sheila B says
We used venison chops and made them the same as the recipe! There wasn’t anything leftover. Thank you for the quick meal idea we paired with steamed veggies and oven roasted baby garlic potatoes.
Kathy says
Yay!!! Good to know the chops worked well too! 🙂
Thanks so much!
Constance says
Made strictly by the recipe, this was totally delicious - juicy, tender and flavorful. This recipe is a keeper.
Kathy says
Thanks so much! So glad you enjoyed it! 🙂
Lindsey says
This was delicious! Our tenderloin came already sliced in mini steaks. I followed the recipe except I seared for one minute on each side and baked for only 4 minutes. The mini steaks turned out perfectly!
Kathy says
Thanks so much! So glad you enjoyed it! 🙂
Sheila Bucher says
My venison loving family throughly enjoyed this! Not a single piece left!
I will be keeping this!
Kathy says
Yay!!! So glad everyone enjoyed it! 🙂 Thanks so much!!!
Debbie says
This was delicious!! I didn’t grow up eating venison but I started learning once I met my fiancé who loves to hunt. This tastes so much like a beef steak. Thank you!!
Kathy says
Sounds like my story too! Never ate any wild game until I met my husband. Glad you enjoyed it! 🙂
Bonnie B. says
Seared each side one minute then into the oven at 400. After 5 minutes it was only 123, so I put it in for 3 more minutes, then it was 135. Next time I’ll check after one extra minute. Otherwise, perfect and tasty!
Kathy says
Hi Bonnie,
Glad you enjoyed it.
Thanks so much,
Kathy 🙂