Pan-Seared Venison Backstrap in Cast Iron Skillet

A backtrap with slices cut in a cast iron skillet, garnished with fresh rosemary.

5 from 3 votes

Pan-Seared Venison Backstrap in Cast Iron Skillet

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.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 441kcal

Author: Jeri Walker

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.

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