Venison - Backstrap - Recipie - Quick and Easy

A quick and delicious Venison backstrap recipie, Enjoy!

Ingredients:

1-2 lbs deer backstrap (venison loin), trimmed and cleaned
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Salt and black pepper, to taste
2 tablespoons butter
Optional: 1/4 cup red wine or beef broth for deglazing
Instructions:

Prepare the Backstrap:

Pat the deer backstrap dry with paper towels. This helps achieve a nice sear.
Season the backstrap generously with salt and black pepper on all sides.
Marinate (Optional but Recommended):

In a ziplock bag or shallow dish, combine the olive oil, minced garlic, rosemary, and thyme.
Add the seasoned backstrap and coat it well with the marinade. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Sear the Backstrap:

Heat a large skillet or cast-iron pan over medium-high heat. Once hot, add a tablespoon of olive oil.
Remove the backstrap from the marinade (if used) and let any excess drip off.
Place the backstrap in the hot pan and sear for 2-3 minutes on each side, or until a nice brown crust forms.
Add Butter and Herbs:

Reduce the heat to medium. Add the butter to the pan along with any remaining garlic, rosemary, and thyme from the marinade.
Spoon the melted butter and herbs over the backstrap as it cooks. This helps to infuse more flavor and keep the meat moist.
Check for Doneness:

For medium-rare, cook the backstrap until it reaches an internal temperature of 130-135°F (54-57°C). Use a meat thermometer for accuracy.
Adjust cooking time if you prefer your meat more or less done.
Rest the Meat:

Remove the backstrap from the pan and let it rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.
Optional Deglaze:

While the meat rests, you can deglaze the pan with red wine or beef broth. Pour the liquid into the hot pan, scraping up any browned bits, and let it reduce slightly to create a simple pan sauce.
Slice and Serve:

Slice the rested backstrap into medallions and serve with the pan sauce drizzled on top.
Pair with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.

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