5 from 42 votes
The Best Stovetop Venison Backstrap
Stovetop Venison Backstrap is a pan-seared venison loin seasoned and cooked with butter, garlic, and fresh thyme to develop a flavorful crust while keeping the interior tender and juicy. Using lard for cooking adds richness and helps achieve a good sear on this lean game meat.
Prep Time
10 mins
Cook Time
7 mins
Resting Time
10 mins
Total Time
27 mins
Servings:
2
Calories:
486 kcal
Course:
Main Course
Cuisine:
French
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 486
% 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.