Venison · Wild game recipe

Cast Iron Venison Backstrap with Garlic Butter

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Venison recipe illustration

The backstrap is the prize of the deer. It needs nothing more than salt, a screaming-hot skillet and a few minutes of basting. Cook it past medium and you'll wish you hadn't.

Serves4
Prep10 min + 30 min rest
Cook12 min
Safe temp145°F + 3 min rest

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Ingredients

  • 1½–2 lb venison backstrap, silver skin removed
  • 1 tbsp kosher salt
  • 1½ tsp coarse black pepper
  • 1 tbsp high-heat oil (avocado or peanut)
  • 3 tbsp butter
  • 4 garlic cloves, smashed
  • 3 sprigs fresh rosemary or thyme
  • Flaky salt, to finish

Steps

  1. Trim every bit of silver skin with a thin, sharp knife. Cut the backstrap into two or three pieces that will fit your skillet.
  2. Season all over with the salt and pepper and let it sit at room temperature for 30 minutes while the skillet heats.
  3. Heat a cast iron skillet over medium-high until it just begins to smoke. Add the oil, then the venison. Sear 2–3 minutes per side, turning to brown all four sides.
  4. Lower the heat to medium. Add the butter, garlic and herbs. When the butter foams, tilt the pan and spoon the butter over the meat again and again for 2–3 minutes.
  5. Check the thickest piece with an instant-read thermometer. Pull it off the heat when it reaches 140°F; it will climb to at least 145°F as it rests.
  6. Rest on a cutting board for 5 minutes. Slice across the grain into ½-inch medallions, spoon the garlic butter over the top and finish with flaky salt.
Camp tip: Don't wash the meat before cooking. Pat it dry with paper towels instead. A dry surface browns; a wet one steams.

Food safety: USDA guidance for whole cuts of red meat is 145°F with a 3-minute rest. If your deer came from a TPWD chronic wasting disease (CWD) zone, follow the testing rules and do not eat meat from an animal that tests positive.

Gear that helps

Instant-read thermometer

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Cast iron skillet

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Vacuum sealer for the rest of the deer

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