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Seared venison backstrap is tender, juicy, and surprisingly easy to cook. A quick sear followed by a few minutes in the oven cooks this lean cut perfectly without drying it out.
Finish this delicious venison with a drizzle of seasoned garlic butter sauce or a port wine sauce.
Cooking venison backstrap
I didn’t grow up eating venison or other wild game. That all changed after I met my husband, and over the years I’ve learned that how you cook these lean cuts makes a big difference.
Venison backstrap is naturally tender, but because it’s so lean, it can quickly become dry and tough if it’s overcooked. I sear it in a hot cast iron skillet to get good browning on the outside, then finish it in the oven.
I prefer venison backstrap cooked to medium rare. If that’s too rare for you, cook it to medium, but keep a close eye on the internal temperature so it doesn’t overcook.
Reader review
“My husband said it’s the best back strap he’s ever had! I will without a doubt make this again! Easy and crazy delicious!!”
Sue
Venison backstrap vs. tenderloin
Venison backstrap and tenderloin are two different cuts of meat, although the names are sometimes used interchangeably. Backstrap, also called the loin, runs along the top of the spine. The tenderloins are located inside the abdominal cavity behind the ribs.
Both are very tender cuts, but the tenderloins are considerably smaller. For comparison, the backstrap shown here weighed about 16 ounces, while each tenderloin weighed about 7 ounces. The exact size will vary depending on the deer.
This recipe is written for venison backstrap. You can use the same seasonings and searing method for tenderloin, but because tenderloins are smaller, they cook much more quickly. I recommend giving them a quick sear on all sides and skipping the oven finish. Let them rest for about 10 minutes before slicing.
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 as we do with the backstrap.
Ingredients for venison backstrap
- Venison backstrap: I used a backstrap weighing about 1 pound. Remove as much of the silverskin as possible before cooking. Elk backstrap can also be used, but because it is typically larger, the cooking time may be longer.
- Salt: I prefer coarse salt, such as kosher or flaked sea salt. Rosemary salt also works well.
- Seasonings: Ground black pepper, garlic powder, and rosemary. You can substitute thyme for the rosemary.
- Garlic butter sauce: This optional sauce is made with salted butter, fresh garlic, rosemary, and parsley.
How to cook deer backstrap
- Pat the backstrap dry with a paper towel. Rub a very light coating of oil over the meat, then season all sides with salt and seasonings.
- Heat a cast iron or heavy ovenproof skillet over medium-high heat. Add the oil and allow it to heat.
- Sear the backstrap for 2-3 minutes per side, turning it so all sides are nicely browned.
- Finish in the oven. Place the skillet in a preheated 375°F oven for 5-10 minutes, or until the backstrap reaches your desired internal temperature. I remove mine at 130°F for medium rare. Use an instant-read thermometer to check the temperature.
- Rest before slicing. Transfer the backstrap to a plate, loosely cover with foil, and let it rest for 10-15 minutes before slicing.
- Make the garlic butter sauce. Let the skillet cool for a few minutes, then add the butter, garlic, rosemary, and parsley. Heat over low heat until the butter is melted and the garlic is fragrant. Pour over the sliced backstrap or serve on the side.
Tips for cooking venison backstrap
- Don’t overcook the backstrap. Venison is very lean and can become dry and tough when overcooked.
- Get a good sear. Let each side brown before turning the meat. Try to cook each side just once rather than continually turning it.
- Start checking early. Once the backstrap goes into the oven, the internal temperature can rise quickly. Start checking after about 5 minutes and return it to the oven for a few more minutes if needed.
- Use an instant-read thermometer. This is the easiest way to keep from overcooking the backstrap.
- Allow time for resting. Rest the meat for 10-15 minutes before slicing. The internal temperature will continue to rise slightly as it rests.
- Add a sauce, if desired. Serve with the garlic butter sauce from this recipe or my port wine sauce.
Serving suggestions
Some of our favorite side dishes to serve with this venison backstrap include
More 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
- 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 sear for 2-3 minutes per side, turning until all sides are nicely browned.
- 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, don't overcrowd the pan.
- One pound of backstrap serves about 3 people.
- Venison is very lean, so avoid overcooking it.
- Once the backstrap is in the oven, the internal temperature can rise quickly. Start checking after about 5 minutes.
- The internal temperature will continue to rise slightly while the meat rests.
- Allow the backstrap to rest for 10-15 minutes before slicing.
- Serve with the garlic butter sauce or port wine sauce, if desired.
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.
Suzanne M says
This is my second time to use this recipe and it is by far the best I’ve found for backstrap. So tender, and the sauce takes it over the top! Will be my go to for backstrap from now on 😋
Kathy says
Oh wow!!! Thanks so much! 🙂
Sue says
This recipe is absolutely outstanding! I pulled venison from the freezer and searched for some easy recipes- I am so glad I found this one! I just served it for dinner and we were amazed! It’s literally restaurant quality! My husband said it’s the best back strap he’s ever had ! I’ve shared the recipe with some fellow hunter friends and Facebook as well! I will without a doubt make this again! Easy and crazy delicious!!
Kathy says
Oh wow!!! Thanks so much. I appreciate you sharing it with your friends and on FB. Thanks!!! 🙂
Sue says
No, thank YOU for sharing it with the world lol!
I’m actually making it again today and my family is eagerly waiting !
Kathy says
Love it!!! 🙂
Thanks so much!
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 🙂