This pan-seared venison backstrap recipe is one of my favorite ways to cook backstrap. The meat is perfectly seared and melt-in-your-mouth tender. It's easy, delicious, and pretty much foolproof.
If you like this recipe, try my Smoked Bacon-Wrapped Venison Backstraps with Fresh Basil Chimichurri Sauce.
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Pan-Seared Venison Backstrap
This seared backstrap is tender and juicy, and this cooking method brings out its amazing flavor. If you're on the fence about wild game, this recipe might just change your mind. It uses simple ingredients, requires just one pan, and gives you a perfectly cooked piece of meat in a delicious herb butter sauce.
This dish is a family favorite and always one of the first things I make when my husband (or daughter) brings home an elk or deer.
What Readers Are Saying
"The best recipe I've found for venison. This was a hit!" - Wendy
"This is the second time I am using this recipe! The first time, I followed the recipe exactly and everyone loved it!" - Brett
Ingredients You'll Need
- Venison Backstrap: About 2 pounds. The backstrap is a tender cut of meat that runs along both sides of the deer's spine and is equivalent to a beef tenderloin. It's lean and tender, perfect for this recipe. If it's frozen, thaw it completely in the refrigerator before cooking.
- Olive Oil: Extra virgin olive oil is my favorite, but you can also use avocado oil.
- Seasonings: Smoked paprika, salt, and black pepper create a flavorful crust.
- Garlic: Fresh minced garlic adds depth to the sauce.
- Herbs: Fresh rosemary and fresh thyme complement the venison beautifully. You can use dried if you don't have fresh.
- Butter: Unsalted butter for the sauce.
How to Make Pan-Seared Venison Backstrap
Step-by-Step Instructions
- Step 1: Pat the venison dry with paper towels. Mix the smoked paprika, salt, and black pepper in a small bowl. Brush the backstrap with olive oil, then coat it evenly with the spice mixture.
- Step 2: Preheat your oven to 400°F.
- Step 3: Heat a cast iron skillet over medium-high heat with the remaining tablespoon olive oil. Once hot, sear the venison on all sides for 2-3 minutes per side until browned. I cut mine in half so it would fit in the pan better.
- Step 4: Reduce the heat to low and add the butter, minced garlic, rosemary, and thyme. Let the butter melt, and spoon it over the backstrap to baste it.
- Step 5: Transfer the skillet to the preheated oven. Roast the backstrap for 10-15 minutes until the internal temperature reaches your desired level of doneness. Use a meat thermometer for accuracy: 125-135°F for medium-rare, 135-140°F for medium, 140°F-145°F for medium-well (USDA safe minimum temp).
For the process shots in this recipe, I used an elk backstrap. A deer backstrap will be smaller and thinner and require less cooking time. Cook by temperature, not by time.
- Step 6: Remove the venison from the oven and let it rest on a cutting board for 5 minutes.
- Step 7: Slice the venison against the grain into steaks, drizzle with garlic herb butter from the skillet, garnish with fresh rosemary or parsley, and serve with your favorite sides.
How to Serve Pan-Seared Venison Backstrap
You can serve this venison backstrap with:
- Roasted root vegetables
- Slow Cooker Red Cabbage
- Wild rice
- Oven-Roasted Potatoes
- Oven Roasted Buttercup Squash
Storage and Freezing Tips
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
While it's best enjoyed fresh, you can freeze cooked venison for up to 2 months. Wrap it tightly in plastic wrap, then in aluminum foil or place in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
To reheat, warm gently in a skillet over low heat, or in the oven at 275°F until just heated through.
Variations
- Herbs: Experiment with different herbs like sage or oregano. You can also add a sliced onion.
- Sauce: Add a splash of red wine or balsamic vinegar to the pan sauce for extra depth.
- Spices: Try a coffee rub or a blend of herbs de Provence for a different flavor profile.
Recipe Tips and Tricks
- Bring the venison to room temperature for more even cooking.
- Venison cooks quickly because it is so lean. Keep an eye on it so it doesn't overcook; otherwise, it will be tough.
- Let the meat rest after cooking for a few minutes to let the juices settle.
- A cast iron pan is perfect for this recipe, but any oven-safe pan will work.
Frequently Asked Questions (FAQs)
Yes, this method works well for other tender cuts like tenderloin or loin chops. Adjust cooking times based on the thickness of the cut.
The most reliable method is to use a meat thermometer. For medium-rare, aim for 125-130°F at the thickest part.
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Printable Recipe
Pan-Seared Venison Backstrap in Cast Iron Skillet
Ingredients
- 2 pounds venison backstrap
- 2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic minced
- ¼ cup unsalted butter
- 1 tablespoon fresh rosemary finely chopped
- 1 teaspoon thyme leaves
Instructions
- Pat dry the venison backstrap with paper towels.
- Combine smoked paprika, salt, and black pepper in a small bowl. Brush the backstrap with 1 tablespoon of olive oil, then coat it evenly in the spices.
- Preheat your oven to 400°F.
- Heat a cast iron skillet over medium-high heat with the remaining tablespoon of olive oil. Once hot, sear the venison on all sides for 2-3 minutes per side until browned.
- Reduce the heat to low and add the butter, minced garlic, rosemary, and thyme. Let the butter melt, and turn the backstrap over to baste it.
- Transfer the skillet to the oven. Roast the backstrap for 10-15 minutes until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature. 125-135°F for medium-rare, 135-140°F for medium, 145°F for medium well (USDA safe minimum temperature).
- Remove the venison from the oven and let it rest on a cutting board for 5 minutes. Slice the venison against the grain and drizzle with the garlic herb butter sauce from the skillet.
- Serve immediately with your favorite sides.
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Notes
- Adjust the cooking time based on the thickness of the backstrap.
- Keep an eye on the venison in the oven to prevent overcooking.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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Wendy says
The best recipe I’ve found for venison. This was a hit!
Jeri Walker says
Yay! I'm so glad you liked it as much as I do! 🙂 Thanks for trying it Wendy!
Brett Hilton says
This is the second time I am using this recipe! The first time, I followed the recipe exactly and everyone loved it! This time, I'm sprinkling a tbsp of Spicy Montreal seasoning. Also, slicing the garlic to add to the butter sauce and cooking to a crispy texture.
Jeri Walker says
I'm so glad you like the recipe Brett, and I love your tweaks! The spicy Montreal seasoning and crispy garlic sound amazing! 🙂