Tender and juicy Seared Venison Backstrap is a perfect 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 need 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 best results.
My recommendation is to cook the meat to medium rare. If that's too rare for you, then shoot for medium. Anymore 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 alongside the top of the spine of the deer.
Tenderloins is 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.
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 other 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 a coarse salt in this recipe. Use a kosher or a flaked sea 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 the 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 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.
- 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 over cook 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 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 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
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 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.
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