Pan Seared Venison Backstrap
Pan Seared Venison Backstrap is a very fast, healthy skillet meal that everyone loves! Pair with some roasted or sautéed vegetables for a complete meal.
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.
Nutrition
Serving: 8ozCalories: 461kcalCarbohydrates: 2gProtein: 69gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 194mgSodium: 175mgPotassium: 929mgFiber: 0.1gSugar: 0.1gVitamin A: 177IUVitamin C: 2mgCalcium: 27mgIron: 9mg
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