Seared Venison Backstrap Recipe

5 from 38 votes

Tender venison backstrap seared in a hot skillet and finished in the oven. Serve with an easy garlic butter sauce for a flavorful wild game dinner.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 302kcal

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 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.

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

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.