Easy Venison Backstrap

Venison Backstrap is the best cut of deer, hands down. Easy to cook, melts like butter, it’s easy to see why this is considered one of the prime cuts of wild game. A necessity to any country homestead menu or date night dinner.

Ingredients:

-venison backstrap -avocado oil -onion -butter -sage -thyme -garlic -salt -pepper

Scribbled Underline

Easy to follow instructions!

Use these step-by-step directions to make this *five-star* recipe

1

Pat dry a fully thawed, room temperature venison backstrap with paper towels. Slice the onions and add to a skillet with butter over medium heat. Sauté for about 5 minutes. Do not fully cook the onions.

2

Using a mortar and pestle, crush the sage and thyme into almost a paste. Add to a bowl with oil, garlic, salt, and pepper. Stir well.

3

Coat all sides of the backstrap with the wet rub. Cut the backstrap in half to fit in the skillet. Nestle the backstrap in the cooked onions searing on both sides for 2-3 minutes per side.

4

Transfer to the oven and cook for 5 minutes. Remove the skillet from the oven and cover with tinfoil for about 3 minutes. Remove the backstrap from the skillet and allow to rest another 5 minutes on a cutting board before serving.

Expert Tip:

Add additional fat to the skillet! Venison is a lean meat and needs love from butter and oil.

Check out these other delicious recipes!

Balsamic Marinated Grilled Venison Backstrap

Quick and Easy Venison Heart

Brown Sugar Cornbread

Swipe up for more mouthwatering recipes from

castironrecipes.com