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