Pan Seared Venison Backstrap is one of my favorite quick meals, it's ready in under 20 minutes! It doesn't require marinading or any special prep. I make it year-round, with a tomato cucumber salad or some roasted veggies on the side for a healthy, low-carb meal.
Quick look at the recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 6 minutes (approximate)
- ⏳ Total Time: 16 minutes
- 🍽 Servings: 2
- 🥗 Calories: 461 calories per serving
- 💡 Variations: This recipe works great with elk, moose, and pronghorn antelope!
- ⭐ Difficulty: Easy
- ✨Serving Suggestion: Pair this with a red wine, some cheesy Italian breadsticks and comforting home-made scalloped potatoes.
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Ingredient Notes and Substitutions
See printable recipe card below for exact measurements and instructions.
- Venison backstrap - Deer loin is sometimes called backstrap. This recipe is for one pound of meat.
- Rosemary - Using fresh herbs will make more flavorful dish. However, you can substitute dried rosemary if desired.
- Garlic - You can use fresh or the refrigerated garlic that comes in a tube at the grocery store. The tube garlic is very economical and easy to use.
- Olive oil - dark colored olive oil is more flavorful, light colored is mild. Use whichever you prefer.
How to make Pan Seared Venison Backstrap
- Step 1: Slice the backstrap about an inch thick.
- Step 2: Dice the garlic cloves, then heat a cast iron or other heavy skillet over medium-high heat. Add the butter, oil, and rosemary. Place the meat into the pan carefully, keeping them spaced evenly.
- Step 3: Sear the backstrap for 1-2 minutes, then turn the meat over, and add the diced garlic to the pan. Sear an additional 1-2 minutes, and spoon the butter over the steaks while they are frying.
- Step 4: Cook til the internal temperature reaches your preferred doneness. Rest for 5 minutes to redistribute juices.
Frequently Asked Questions
Slice and fry in a skillet for about 3 minutes on each side, until the internal temperature reaches 135.
Sear them in a cast iron pan until medium-rare. This will result in tender, juicy meat. Venison is very lean meat and will get tough and dry if overcooked.
About 3 minutes per side for backstrap steaks, and if you are doing a backstrap whole; about 3-5 minutes on all sides then roasted to finish.
About 3 minutes per side over medium heat, or until teh internal temp reaches 130.
Venison temps are 120 for rare, 130 for med-rare, 140 for medium, and 160 for well done. Anything higher than 140 will result in dry, chewy meat. Allow the meat to rest after removing from heat to allow the juices to redistribute.
Chef's tip: A flavorful red wine, a port or IPA is a good choice with venison. Here are some suggestions for great wine and beer pairings for Venison.
Try these delicious Venison recipes
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Pan Seared Venison Backstrap
Ingredients
- 1 lb venison loin 16 oz total weight
- 4 cloves garlic diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 sprig rosemary fresh
- salt
- pepper
Instructions
- Trim any silver skin off of your backstrap before slicing.
- Slice venison into ¾-1 inch thick slices.
- Heat cast iron or other heavy pan over medium-high heat.
- Add butter, rosemary, and olive oil to heated pan and place steaks into the oil mixture, spacing evenly.
- Sear for 1 - 2 minutes , then flip and add garlic to butter. Spoon butter over steaks as they fry.
- When steaks reach 130 internal temperature, (or your desired level of doneness) remove steaks from pan and place on warmed plate. Rest the meat for 5 minutes before cutting.
- Sprinkle with salt and pepper to taste, if desired.
This turned out very nice, tender and good flavor.
Thank you so much.
I tried thi yesterday and it was perfect! Thanks for the instructions!