Othercastironskilletcooking5.0
Marinated Venison Backstrap
Boldly seasoned and deliciously tender, this marinated venison backstrap is a truly special entrée!
👥 4 Servings⏱️ Prep & Cook: 12h 30m⏳ Prep: 10 min🔥 Cook: 20 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- skillet
- oven
- cutting board
📝 Preparation Steps
1
Prepare the marinadeIn a bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar, garlic, black pepper, salt, onion powder, smoked paprika, and rosemary until the sugar is dissolved.
Worcestershire sauce2 tablespoonsbrown sugar2 tablespoonsgarlic (minced)4 clovesblack pepper1 teaspoononion powder1 teaspoonsmoked paprika1 teaspoon
2
Marinate the venisonPat the venison backstrap dry with paper towels. Place it into the marinade and coat well on all sides. If they fit, you can use your bowl, or just transfer the marinade to a zippered bag.Seal and refrigerate for 4 to ⏱️ 12 hours. (Do not exceed ⏱️ 24 hours — the acid will begin to change the texture.)Remove the meat from the refrigerator about ⏱️ 30 minutes before cooking so it can come closer to room temperature.
3
Cook the backstrapPreheat oven to 375°FHeat a cast iron skillet over medium-high heat until very hot.Remove the venison from the marinade and lightly pat dry. (Do not rinse.)Add 1 tablespoon of oil to the skillet, then place the backstrap in the pan.Sear for about ⏱️ 1 minute per side, turning to brown all sides evenly. After you rotate to the final side, transfer to the oven on the center rack to bake for ⏱️ 5-15 minutes. *See notes below!Cook until the internal temperature reaches your desired doneness — I did 125–130°F for medium-rare (see notes below).
4
Rest the meatTransfer to a cutting board and tent loosely with foil.Let rest ⏱️ 10 minutes before slicing.
5
Slice and serveSlice the venison against the grain into ½ inch medallions and serve immediately.
Nutrition Facts
calories
463 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
1572 mg
protein Content
36 g
cholesterol Content
90 mg
carbohydrate Content
12 g
saturated Fat Content
5 g
unsaturated Fat Content
23 g
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