Venison Backstrap Garlic Butter (Print-Friendly Format)
Venison backstrap perfectly seared, finished with aromatic garlic butter, and sliced into tender medallions.
# Ingredients You’ll Need:
→ Meat
01 -
1 venison backstrap (approximately 680-907 grams)
02 -
1 tablespoon canola oil
→ Dry Rub
03 -
4 teaspoons sea salt
04 -
1 teaspoon medium-coarse black pepper
05 -
2 teaspoons paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
→ Garlic Butter
08 -
5 garlic cloves (20 grams), peeled and minced
09 -
60 millilitres unsalted butter
10 -
1.5 tablespoons fresh parsley, finely chopped
11 -
0.25 teaspoon salt
→ Garnish
12 -
Fresh parsley
# How to Make It:
01 -
In a small bowl, mix together sea salt, black pepper, paprika, garlic powder, and onion powder until evenly combined.
02 -
Pat the venison backstrap dry with paper towels. Evenly coat the backstrap on all sides with the prepared dry rub. For optimal results, refrigerate uncovered for at least 40 minutes and up to 24 hours. If short on time, proceed immediately, but for best texture, season ahead.
03 -
Set oven to 190°C (375°F) and allow to preheat fully.
04 -
Remove backstrap from refrigerator and let stand at room temperature for 1 hour if previously refrigerated. Pat dry again with paper towels to ensure surface is dry.
05 -
Heat a large cast iron skillet over high heat until very hot. Add canola oil and swirl to coat. When oil begins to shimmer, add the backstrap. Sear on all sides over medium-high to high heat, about 2-3 minutes per side, until a golden crust forms. Adjust heat if necessary to avoid burning.
06 -
Transfer the skillet with the seared backstrap to the preheated oven. Roast for 5-10 minutes, until internal temperature reaches 49-54°C (120-130°F) for medium-rare. Do not overcook; residual heat will finish the meat during resting.
07 -
Remove skillet from oven. Transfer venison to a plate and tent loosely with foil. Allow to rest 5-15 minutes, or until it reaches 54-57°C (130-135°F).
08 -
Place the skillet with pan drippings over medium-low heat. Add minced garlic, unsalted butter, chopped parsley, and salt. Scrape any browned bits from the bottom with a wooden spatula and cook until garlic is fragrant and softened, about 1-3 minutes.
09 -
Slice the rested venison into medallions 2.5-4 cm thick. Drizzle with garlic butter sauce and garnish with fresh parsley before serving.
10 -
Allow any leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 2 days.
# Extra Tips:
01 -
If using frozen venison, thaw fully in the refrigerator overnight, then bring to room temperature before cooking.
02 -
Remove any silver skin from the backstrap prior to cooking for even doneness and improved texture.
03 -
Keep the backstrap whole during cooking; avoid slicing or portioning beforehand for best results.
04 -
Use a high-smoke point oil, such as canola, to achieve a proper sear and prevent sticking.