Seared Venison Backstrap

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

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.

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.

• 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

• 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

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

More delicious venison recipes

• Chili with beans
• Venison jerky
• Venison stew
• Homemade venison pastrami

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

Kathy

Delicious tender venison seared in a hot pan and then finished in the oven. Topped with an easy garlic butter sauce.

5 from 25 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 3 people

Calories 302 kcal

Equipment

• ▢
  Cast Iron Skillet
• ▢
  Chef Knife
• ▢
  Digital Meat Thermometer

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 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 towel
  1-2 Venison Backstrap
• Rub a very light amount of oil across the surface of the meat
  1-2 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.

Nutrition

Calories: 302kcalCarbohydrates: 1gProtein: 35gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 148mgSodium: 525mgPotassium: 494mgFiber: 0.1gSugar: 0.03gVitamin A: 347IUVitamin C: 2mgCalcium: 14mgIron: 5mg

Keyword Venison, Venison Backstrap, Wild Game

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