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 (may vary)
- 💡 Variations: This recipe works great with elk, moose, and pronghorn antelope!
- ⭐ Difficulty: Easy
Ingredient Notes
See printable recipe card below for exact measurements and instructions.
- Venison tenderloin - Tenderloin is sometimes called the inner loin. 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 tenderloin 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 venison tenderloin 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.
Venison is rare at 125-130, medium 130-135, well done is 140 and above. Well done temps will likely make your steak tough. Season with salt and pepper as desired.
If you let the meat rest on a plate for several minutes, the juices will redistribute and not all run out when you cut into it. I like to serve it with some nice, roasted vegetables.
Another quick recipe that we enjoy are these chicken fried steak fingers.
If you want another method for backstrap, you can use the ever-popular stuffed backstrap method. The recipe is created for tenderloin, but can be used for backstrap as well, just cook it longer.
Here are some great wine and beer pairings for Venison.
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
- Slice venison into 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 3-5 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!