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Venison Backstrap Recipe

venison backstrap recipe

As a food enthusiast, I always look for ways to elevate my culinary skills. One of my favorite meats to experiment with is venison. It has a unique taste that blends well with various herbs and spices. In this article, I will share with you my favorite venison backstrap recipe that will surely impress your family and friends.

Recipes Information

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Recipe Category: Main Dish
  • Recipe Cuisine: American
  • Aggregate Rating: 4.8/5


  • 1 lb venison backstrap
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper


  1. Preheat oven to 400°F.
  2. Season the venison backstrap with salt, black pepper, thyme, and rosemary.
  3. Heat olive oil and butter in a skillet over medium-high heat.
  4. Add minced garlic and sauté for 1-2 minutes until fragrant.
  5. Add the seasoned venison backstrap and sear for 2-3 minutes on each side until browned.
  6. Transfer the skillet to the preheated oven and bake for 10-12 minutes until the internal temperature reaches 130°F for medium-rare.
  7. Remove the skillet from the oven and let the venison backstrap rest for 5 minutes before slicing.
  8. Serve and enjoy!

Nutrition Table

NutrientAmount per Serving

Recipes FAQ

  • Q: Can I use other cuts of venison for this recipe?
  • A: Yes, you can use other cuts, but adjust the cooking time accordingly.
  • Q: Can I marinate the venison backstrap before cooking?
  • A: Yes, you can marinate it overnight for a more flavorful taste.
  • Q: Can I substitute rosemary with other herbs?
  • A: Yes, you can use thyme, oregano, or sage instead.

Recipes Tips

If you're new to cooking venison, here are some tips to help you achieve the perfect dish:

1. Don't overcook the venison, or it will become tough and dry.

2. Use a meat thermometer to check the internal temperature of the meat.

3. Let the meat rest before slicing to allow the juices to redistribute.

Try this recipe with a side of roasted vegetables or mashed potatoes for a complete meal. Happy cooking!