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Venison Backstrap Recipe
This venison backstrap is packed with flavor and comes out perfectly tender every time. It’s a meal you’ll want to make again and again!
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- skillet
- oven
- stove
📝 Preparation Steps
1
Trim away any excess silver skin missed during processing. It by no means needs to be perfect, but any thick pieces will not cook away and tend to be tough and chewy.
2
Combine all the ingredients for the dry rub in a small bowl. Gently drizzle the oil over the top of the backstrap and coat the meat generously in the dry rub.
3
Preheat oven to 375°F and heat up a large cast iron skillet with a splash of oil on the stove. Once hot, add the prepared backstrap to the center of the skillet and sear each side for about a minute, being careful not to char the meat. I basted in butter and rosemary, but that's optional!
4
Once seared, transfer the skillet to the center oven rack and bake for ⏱️ 10-15 minutes or until the desired internal temperature has been reached. Let it rest for at least ⏱️ 10 minutes before carving or serving so the juices are reabsorbed into the meat.
Nutrition Facts
calories
93 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
0.05 g
sugar Content
0.02 g
sodium Content
872 mg
protein Content
0.02 g
trans Fat Content
0.04 g
carbohydrate Content
0.1 g
saturated Fat Content
1 g
unsaturated Fat Content
10 g
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