Description
Discover the secrets to perfect North Carolina Butter Venison Backstrap with our step-by-step guide. Learn to create a mouthwatering, tender dish every time!
Ingredients
Scale
- 2 lbs venison backstrap (900 g)
- 1/4 cup unsalted butter (57 g)
- 1 tablespoon olive oil (15 ml)
- 3 cloves garlic, minced
- 1 teaspoon salt (5 g)
- 1/2 teaspoon ground black pepper (1 g)
- 1 teaspoon onion powder (2 g)
- 1 teaspoon smoked paprika (2 g)
- 1/2 teaspoon dried thyme (1 g)
- 1/2 teaspoon dried rosemary (1 g)
- 2 tablespoon s fresh parsley, chopped (8 g)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the venison backstrap dry with paper towels.
- Season the venison with salt, black pepper, onion powder, smoked paprika, thyme, and rosemary.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Add the venison to the skillet and sear each side for 2-3 minutes until browned.
- Remove the venison from the skillet and set aside.
- Reduce the heat to medium and add the unsalted butter to the skillet.
- Once the butter has melted, add the minced garlic and cook for 1 minute.
- Return the venison to the skillet, spooning the garlic butter over the top.
- Transfer the skillet to the preheated oven.
- Roast the venison in the oven for 10-15 minutes, or until it reaches your desired level of doneness.
- Remove the skillet from the oven and let the venison rest for 5 minutes.
- Slice the venison backstrap into medallions.
- Garnish with chopped fresh parsley before serving.
Notes
- Let the venison rest after roasting for a juicy and tender slice. Ensure the skillet is hot for a flavorful crust when searing. Stir minced garlic constantly in butter to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Keywords: north carolina venison, butter venison backstrap, venison backstrap recipe, skillet venison backstrap, tender venison backstrap, pan-seared venison