Servings: 2 Prep Time: 10 minutes Cook Time: 7 minutes

Perfect Venison Backstrap Recipe

Venison Backstrap is a prized cut of meat in the hunting world due to its tenderness and lack of connective tissue. The muscle that runs along either side of the spine of a deer or other game animals is referred to as the backstrap. This is the same muscle that a ribeye comes from on a cow. Backstraps are often cut into approximately 1 lb portions, cut into medallions, or cut into butterflied steaks.

Ingredients: – Venison Backstrap – Garlic Cloves, Smashed – Fresh Thyme – Salted Butter – Salt and Pepper – Pork Lard (or other high smokepoint cooking fat)

Pat steak dry with paper towels and season all over with salt and pepper.

Add steak to hot cast iron pan with lard. Cook for 2.5-3.5 minutes.

Flip steak and add butter, garlic, and thyme. Allow butter to melt, about 30 seconds.

Continuously pour hot butter over steak until 2.5-3.5 minutes have passed. Remove steak to a cutting board and let rest 10 minutes.

Slice steak and top with butter from pan, if desired. Enjoy!