The Best Stovetop Venison Backstrap
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Resting Time
10 mins
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Total Time
27 mins
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Servings
2
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Calories
486 kcal
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Course
Main Course
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Cuisine
French
The Best Stovetop Venison Backstrap
Description
This recipe involves thawing the venison backstrap carefully with paper towels to reduce off-flavors and improve browning. The meat is seasoned generously with salt and pepper, then cooked in a hot cast-iron pan with lard, which has a high smoke point. The addition of smashed garlic cloves and thyme in the pan flavors melted butter that is spooned over the meat as it cooks.
Cooking time ranges around 2.5 to 3.5 minutes per side, depending on thickness and desired doneness, generally aiming for rare to medium-rare. Resting the meat after cooking is essential to retain juices before slicing.
The method also advises removing silver skin before cooking and notes rosemary as an optional herb substitute. A meat thermometer helps ensure optimal internal temperature between 125°F and 150°F.
This straightforward stovetop method highlights venison’s natural flavor with simple seasoning and aromatics, making it accessible for home cooks.
Ingredients
- 1 lb venison backstrap
- 2 cloves garlic smashed
- 2 prigs thyme fresh
- 3 tablespoon butter salted
- salt to taste
- black pepper to taste
- 1 tablespoon lard or other high smokepoint cooking fat
Instructions
- Thaw meat in the fridge on paper towel lined plate. Change the paper towels out a time or 2 until the meat is thawed. This will help remove any off flavors and will help in the browning process. Let steak sit at room temperature for 30 minutes before cooking.
- Heat cast iron pan over high heat. While pan is heating, season meat generously on one side with salt and pepper. Add lard to pan.
- Allow lard to get hot, about 30 seconds. Put steak seasoned side down in the pan. Season the other side of the steak and cook 2.5-3.5 minutes.
- Flip steak and add butter, thyme, and garlic cloves to pan. Allow the herbs and garlic to season the butter as it melts, about 30 seconds.
- Place thyme and garlic on top of steak and continuously pour hot butter over steak until 2.5-3.5 minutes have passed. 2.5 minutes per side will give you a steak on the rarer side. 3.5 minutes will be closer to medium rare. Time will vary greatly depending on the thickness of the steak. Once the internal temperature reaches 120°F, it's time to pull it out of the pan.
- Remove steak from pan and let rest for 10 minutes on a cutting board or plate. Slice into ¼-½" slices and serve with butter from the pan. Enjoy!
Notes
- Remove all silver skin from the venison before cooking for best texture.
- Keep the backstrap whole during cooking and slice afterward to avoid overcooking.
- Use a meat thermometer to reach desired doneness between 125°F and 150°F.
- Let the meat rest before slicing to maintain juiciness.
- Smashed whole garlic cloves and fresh thyme add flavor to melted butter used for basting.
- Homemade lard or any high smoke point fat can be used for searing.
- Fresh rosemary can substitute thyme if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 1g | 0% |
| Protein | 52g | 104% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 244mg | 81% |
| Sodium | 412mg | 17% |
| Potassium | 744mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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