Description
Indulge in the ultimate savory delight with our recipe for sizzling venison backstrap drenched in garlic herb butter. Learn how to elevate your cooking skills to impress even the most discerning palates.
Ingredients
Scale
- 2 pounds (907 g) venison backstrap (907 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- Salt, to taste
- Black pepper, to taste
- 4 tablespoons (60 ml) unsalted butter (57 grams)
- 4 cloves garlic, minced
- 1 tablespoon (15 ml) fresh thyme leaves (3 grams)
- 1 tablespoon (15 ml) fresh rosemary, chopped (3 grams)
- 1 tablespoon (15 ml) fresh parsley, chopped (3 grams)
Instructions
- Pat the venison backstrap dry with paper towels and season generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add the venison backstrap to the skillet and sear for 3-4 minutes on each side, or until a crust forms.
- Reduce the heat to medium and add the unsalted butter to the skillet.
- Once the butter has melted, add the minced garlic, fresh thyme, rosemary, and parsley.
- Continuously spoon the garlic herb butter over the venison as it cooks for an additional 2-3 minutes.
- Check for desired doneness with a meat thermometer; it should read 130°F (54°C) for medium-rare.
- Remove the venison from the skillet and let it rest for 5-10 minutes on a cutting board.
- Slice the venison backstrap into medallions against the grain.
- Drizzle the remaining garlic herb butter from the skillet over the sliced venison before serving.
Notes
- Season the venison backstrap with salt and black pepper before searing for enhanced flavor.
- Infuse the butter with fresh herbs to create a fragrant sauce that complements the venison.
- Allow the venison to rest post-cooking to maintain juiciness and achieve a tender outcome.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 28g
- Protein: 40g
Keywords: venison backstrap, garlic herb, sizzling, skillet recipe, tasty venison, juicy meat