How To Cook Venison Backstrap

Lightly brush olive oil on both sides of the backstrap to ensure full coverage.

How to cook venison backstrap. You want to get a good sear on the outside but you do not want to overcook the meat. Cook the meat to desired temp then finish with a very hot sear at about 2 minutes on each side. As a general rule any recipe for beef or pork tenderloin can be used for venison as long as the cooking times are adjusted for size and fat content.

The olive oil helps to keep moisture in to prevent the venison from drying out. Of olive oil into an oven safe skillet. If you are cooking an elk or moose backstrap you might need to transfer the skillet into a preheated oven to finish.

Backstrap directions coat the meat with olive oil then rub on any seasoning blend you like. You will know when it is ready to flip when the meat does not stick to the grates. When the pan is hot almost smoking lay the steaks down leaving a bit of space in between them.

A classic dish this is my favorite fancy way to serve venison backstrap. The meat should be medium rare or more on the rare side if you prefer. An icelandic dish updated for the modern kitchen.

Grill for 3 minutes on one side and then flip for an additional 3 minutes. For example a recipe for filet mignon or tenderloin medallions would work well with venison backstrap. Once the loin is cooked let it sit out again for another 10 minutes for the meat to settle.

If you re using a pellet grill set your temp at 250 f otherwise you can use your oven set at 250 f. Heat the olive oil on the stove top over high heat. Cook for approximately 2 minutes per side turning 3 to 4 times for a medium cooked loin.