Venison Backstrap with Garlic Herb Butter

The Crown Jewel of Your Deer Harvest

The backstrap is the most prized cut from any deer – tender, lean, and incredibly flavorful when cooked properly. This simple preparation lets the quality of your harvest shine through.

What is Backstrap?

The backstrap runs along the spine of the deer, equivalent to the ribeye in beef. It is the most tender cut and deserves special treatment. Do not overcook it – medium-rare to medium is ideal.

Ingredients

For the Backstrap:

• 2-3 lb venison backstrap
• 2 tbsp olive oil
• Salt and coarse black pepper
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

For the Garlic Herb Butter:

• 1 stick (8 tbsp) salted butter, softened
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh rosemary, minced
• 1 tbsp fresh thyme leaves
• 1 tsp lemon zest
• Pinch of red pepper flakes

Instructions

Make the Compound Butter:

1. Mix all butter ingredients in a bowl until well combined.
2. Roll into a log using plastic wrap and refrigerate for at least 1 hour.
3. Can be made days ahead – it also freezes well.

Cook the Backstrap:

1. Bring to room temperature: Remove backstrap from fridge 30 minutes before cooking.
2. Season generously: Pat dry with paper towels. Coat with olive oil and season heavily with salt and pepper.
3. Sear: Heat a cast iron skillet over high heat until smoking. Sear backstrap on all sides until a deep brown crust forms, about 2 minutes per side.
4. Add aromatics: Reduce heat to medium. Add rosemary and thyme sprigs to the pan. Add 2 tablespoons of the compound butter.
5. Baste: Tilt the pan and continuously spoon the melted butter over the meat for 2-3 minutes.
6. Check temperature: For medium-rare, remove at 130°F internal temperature. It will rise 5 degrees while resting.
7. Rest: Transfer to a cutting board and tent with foil. Rest for 10 minutes – this is crucial.
8. Slice and serve: Cut into 1/2-inch medallions against the grain. Top each slice with a coin of compound butter.

Temperature Guide

• Rare: 120-125°F (bright red center)
• Medium-Rare: 130-135°F (warm red center) – RECOMMENDED
• Medium: 135-145°F (pink center)
• Beyond medium: Not recommended for backstrap

Pro Tips

• Do not skip the rest: Cutting too soon releases all the juices onto your cutting board instead of staying in the meat.
• Use a meat thermometer: Venison goes from perfect to overcooked quickly. A thermometer removes the guesswork.
• Save the silver skin removal for us: When you bring your deer to Ruiz Custom Meats, we will remove the silver skin from your backstrap for perfect results.

Serving Suggestions

Pair with roasted garlic mashed potatoes, grilled asparagus, or a simple arugula salad. A glass of Malbec or Tempranillo complements the rich, gamey flavor beautifully.

Prep Time: 15 minutes (plus 1 hour for butter) | Cook Time: 10-12 minutes | Serves: 4-6