Pan-Seared Venison Backstrap Recipe

Name: Pan-Seared Venison Backstrap Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lb venison backstrap, trimmed of silverskin; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp neutral oil, such as avocado or grapeseed; 2 tbsp unsalted butter; 2 cloves garlic cloves, smashed; 1 sprig fresh rosemary sprig

A quick, hot sear cooks venison backstrap to a rosy medium-rare without drying out this lean, tender cut. — Photo by Fawzi on Pexels

Backstrap is venison's most tender cut and, like beef tenderloin, has almost no fat to render, so a very hot pan and a short cook time to medium-rare are what keep it tender instead of turning it dry and livery, which lean game meat does quickly past that point.

Prep: 10 min
Cook: 10 min
Total: 30 min
Servings: 4

Ingredients

Servings4

1 1/2 lb venison backstrap, trimmed of silverskin
1 tsp salt
1/2 tsp black pepper
1 tbsp neutral oil, such as avocado or grapeseed
2 tbsp unsalted butter
2 cloves garlic cloves, smashed
1 sprig fresh rosemary sprig

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Instructions

1Remove the backstrap from the refrigerator 30 minutes before cooking to take the chill off.
2Pat the meat completely dry and season generously with salt and pepper on all sides.
3Heat the oil in a heavy skillet, cast iron if you have it, over high heat until just smoking.
4Sear the backstrap on all sides, about 2 minutes per side, until deeply browned.
5Reduce heat to medium, add the butter, garlic, and rosemary, and baste the meat with the melted butter for 1-2 minutes.
6Check for an internal temperature of 130-135°F (medium-rare) with a meat thermometer, then remove from the pan.
7Rest for 5-8 minutes before slicing against the grain.

Tips & variations

A juniper berry or two crushed into the butter baste is a classic pairing with venison if you have some on hand.
Marinating isn't necessary for backstrap the way it is for tougher cuts, since it's already tender, but a short soak in buttermilk or red wine can mellow any gaminess if the meat is strongly flavored.
Slice thinner if serving over a salad, or leave in thicker medallions as a standalone main with a pan sauce.

Storage & reheating

Refrigerate sliced leftovers up to 3 days. Reheat very gently in a low oven or skillet, just until warmed through, since venison overcooks and toughens quickly on reheat.

Nutrition

A very lean, high-protein cut of meat, notably lower in fat than a comparable cut of beef.

Tips from the Tulo kitchen

Trim the silverskin thoroughly before cooking, it doesn't render away like fat does and turns chewy and unpleasant once cooked.
Use a meat thermometer rather than judging by color or time, venison looks different from beef at the same doneness and it's easy to overcook if you're used to reading beef by eye.

FAQ

What temperature should venison backstrap be cooked to?

Aim for 130-135°F for medium-rare. Because backstrap is so lean, it toughens quickly past medium, so pulling it slightly under your target temperature and letting it rest is safer than overcooking.

Why does my venison taste gamey?

Gaminess often comes from fat and connective tissue left on the meat, or from overcooking. Trimming the silverskin and any fat thoroughly, and keeping the cook to medium-rare, both reduce it significantly.

Do I need to marinate venison backstrap?

Not for tenderness, backstrap is already the most tender cut on the animal. A marinade is more about adding flavor or mellowing gaminess than tenderizing, and it's optional for this cut.