Pan-Seared Venison Backstrap Iron (Print-Friendly Version)
Venison backstrap seared in cast iron, finished with garlic-herb butter for a bold, tender main course.
# Ingredients List:
→ Venison and Preparatory Ingredients
01 -
900 grams venison backstrap
02 -
30 milliliters olive oil, divided
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon fine salt
05 -
0.5 teaspoon freshly ground black pepper
→ Aromatics and Finishing
06 -
3 cloves garlic, minced
07 -
60 grams unsalted butter
08 -
1 tablespoon fresh rosemary, finely chopped
09 -
1 teaspoon fresh thyme leaves
# How to Make It:
01 -
Pat the venison backstrap thoroughly dry with paper towels to ensure even browning.
02 -
Combine smoked paprika, salt, and black pepper in a small bowl. Brush the backstrap with 15 milliliters of olive oil, then coat evenly with the prepared spice mixture.
03 -
Preheat the oven to 200°C.
04 -
Heat a cast iron skillet over medium-high heat. Pour in the remaining olive oil. When hot, add the venison and sear on all sides for 2 to 3 minutes per side, developing a deep brown crust.
05 -
Reduce the heat to low. Add butter, minced garlic, rosemary, and thyme to the skillet. Allow the butter to melt, then baste the venison by spooning the melted herb butter over it.
06 -
Transfer the skillet to the preheated oven. Roast for 10 to 15 minutes, or until the internal temperature reaches 54–57°C for medium-rare, 57–60°C for medium, or 63°C for medium-well. Use a meat thermometer for precision.
07 -
Remove the backstrap from the oven. Allow it to rest uncovered on a cutting board for 10 minutes, then slice thinly against the grain.
08 -
Arrange slices on a platter. Drizzle with reserved garlic herb butter from the skillet, and serve immediately with preferred accompaniments.
# Extra Tips:
01 -
Adjust oven roasting time according to backstrap thickness and monitor internal temperature to avoid overcooking.