Easy Venison Backstrap Skillet (Print-Friendly Format)
Seared venison backstrap with butter, herbs, and onion makes a tender main dish ready in just 20 minutes.
# Ingredients You’ll Need:
01 -
1 venison backstrap, fully thawed
02 -
1 medium yellow onion, peeled and sliced
03 -
2 tablespoons unsalted butter
04 -
60 millilitres avocado oil
05 -
5 fresh sage leaves
06 -
2 to 3 tablespoons fresh thyme leaves
07 -
2 garlic cloves, minced
08 -
1.5 teaspoons sea salt
09 -
1 teaspoon ground black pepper
# How to Make It:
01 -
Preheat the oven to 190°C.
02 -
Pat the venison backstrap dry with paper towels and allow it to reach room temperature.
03 -
Slice the onion and sauté in a cast iron skillet with butter over medium heat for about 5 minutes, until softened but not fully cooked.
04 -
Using a mortar and pestle, crush the sage and thyme together until nearly a paste. Transfer to a bowl and combine with avocado oil, minced garlic, sea salt, and ground black pepper. Stir well to create a wet rub.
05 -
Coat all sides of the backstrap evenly with the herb wet rub. Cut the backstrap in half if needed to fit the skillet.
06 -
Nestle the backstrap pieces into the skillet with the sautéed onions. Sear both sides for 2 to 3 minutes per side over medium-high heat until a golden crust forms.
07 -
Transfer the skillet to the preheated oven. Roast for 5 minutes.
08 -
Remove the skillet from the oven and loosely cover with foil. Let rest for 3 minutes in the pan, then transfer the backstrap to a cutting board and rest an additional 5 minutes before slicing and serving.
# Extra Tips:
01 -
Allowing the venison to reach room temperature before cooking ensures even searing and tenderness.
02 -
Resting the meat after cooking preserves juiciness and improves texture.