Seared Venison Backstrap

Name: Seared Venison Backstrap
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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; 2 tablespoons butter (salted butter); ½ teaspoon fresh garlic (minced); 1 tablespoon fresh parsley (chopped); ½ teaspoon fresh rosemary

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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.

Venison backstrap cut into pieces and fanned out on a cutting board.

Table of Contents

Cooking venison

Backstrap vs. tenderloin

Step by step directions

Recipe tips

Frequently asked questions

Serving suggestions

More delicious venison recipes

Seared Venison Backstrap

Cooking venison

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.

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.

Backstrap and a tenderloin on a cutting board.

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.

Two venison roasts sprinkled with salt on a board.

Ingredients

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. 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. 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.

Step by step directions

In this section I share step by step photos, cooking method, techniques and a general overview. For detailed instructions, temperatures and timing, check the printable recipe card below.

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.

Seasoning a tenderloin with rosemary and salt.

Cooking a venison backstrap in a cast iron skillet.

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

Recipe tips

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

What is venison backstrap?

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.