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
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- Season the venison backstrap with salt, black pepper, thyme, and rosemary.
- Heat olive oil and butter in a skillet over medium-high heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the seasoned venison backstrap and sear for 2-3 minutes on each side until browned.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes until the internal temperature reaches 130°F for medium-rare.
- Remove the skillet from the oven and let the venison backstrap rest for 5 minutes before slicing.
- Serve and enjoy!
Nutrition Table
| Nutrient | Amount per Serving |
|---|---|
| Calories | 246 |
| Protein | 30g |
| Fat | 12g |
| Carbohydrates | 1g |
| Fiber | 0g |
| Sugar | 0g |
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!