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    Peak to Plate » All Wild Game » Venison

    Perfect Venison Backstrap

    Published: Nov 20, 2020 · Modified: Oct 14, 2022 by Annie Weisz · This post may contain affiliate links.

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    Jump to Recipe

    Butter. Basted. Backstrap. If you want to try this time-honored classic, you've come to the right place. With a perfect crust on the outside and a juicy tender inside, this is the perfect venison backstrap recipe.

    sliced venison backstrap on slate board with thyme and slate.
    Jump to:
    • Why This Recipe Works:
    • Ingredient Notes:
    • Equipment Notes:
    • Step by Step Instructions:
    • Putting it All Together:
    • Recipe FAQ's:
    • Other Steak Recipes to Try:
    • Recipe:
    • Perfect Venison Backstrap

    Why This Recipe Works:

    Arroser (a·ro·zé) is French for "to baste." This recipe uses super hot butter poured continuously over your steak to finish the cooking process. The result is an evenly cooked inside with a flavorful crust on the outside. A couple of extra ingredients like fresh thyme and garlic give this steak a delicious aromatic flavor as well.

    Ingredient Notes:

    perfect venison backstrap ingredients with labels.
    • Venison Backstrap: This cooking method works for any type of steak. Use whatever works for you!
    • Lard: I like to use homemade lard to cook steak but you can use whatever cooking fat you prefer.
    • Thyme: Fresh thyme can be substituted with fresh rosemary if you'd like.

    Equipment Notes:

    • Cast Iron Pan: A cast iron pan is essential to creating the perfect butter-basted backstrap. Cast iron holds heat better than most other pans which really helps to make the perfect steak.

    Step by Step Instructions:

    How To Cook a Butter-Basted Steak:

    A fancy word like arroser can be intimidating but you'll master it in no time! Follow a few simple steps below and you'll be surprised at how easy it is.

    venison backstrap on paper towels in bowl.
    Pat steak dry really well with paper towels.
    seasoned venison backstrap on paper towels.
    Season all over with salt and pepper.
    lard melting in cast iron pan.
    Heat cast iron pan over high heat. Melt lard or other cooking fat and swirl to coat the pan.
    venison backstrap cooking in cast iron pan.
    Add steak to pan and cook for 2.5-3.5 minutes.
    venison backstrap cooking in butter in cast iron pan.
    Flip steak and add in butter, thyme and garlic cloves. Let butter melt for about 30 seconds.
    basting venison backstrap with butter.
    Use a spoon to scoop the butter from the pan and continuously pour it over the steak until it has finished cooking, about 2.5-3.5 minutes.
    venison backstrap resting on wood board.
    Remove steak from pan and let rest for at least 10 minutes.
    sliced venison backstrap on wood board.
    Slice and drizzle with butter from pan, if desired.

    Pro Tip: Letting your steak rest is key to keeping your steak juicy and flavorful. If you cut it too soon, a lot of the juices will run out of the steak.

    Putting it All Together:

    The perfect steak is the perfect centerpiece to any meal. You don't need much more than a delicious vegetable side like roasted cauliflower and some homemade sourdough bread to make a beautiful rustic meal. Oh, and don't forget to open a bottle of wine. Enjoy!

    slices of venison backstrap on slate board with spoon full of butter.
    slices of venison backstrap on slate board with thyme.

    Recipe FAQ's:

    What is a venison backstrap?

    The muscle that runs along either side 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.

    What is the best way to get the gamey taste out of deer meat?

    A lot of answers online will tell you to soak your meat in various brines, milk, etc. But, allowing your meat to thaw on paper towels will also help soak up some of the off flavors that may be found in your venison. Keeping the outside of your steak dry also helps develop the perfect crust when cooking so it's a win-win!

    Is venison steak tender?

    Venison steak can be very tender if prepared properly. Aging your meat is the first step to achieving tender venison meat. You can age it before you freeze it or even leaving it in the freezer for several months before eating it can increase the tenderness. Cooking the meat rare or medium-rare also helps keep it tender. Venison is very lean so if it's overcooked, it can become tough and dry.

    Other Steak Recipes to Try:

    • Elk Backstrap with Red Wine Mushrooms
    • Sous Vide Venison Eye of Round
    • Venison Backstrap with Flathead Cherry Sauce
    • Elk Sirloin Steak with Blue Cheese Compound Butter

    If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to me and fellow readers. And if you want more delicious, wild game recipes you can subscribe to my newsletter and follow along on Instagram and Pinterest!

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    Recipe:

    sliced venison backstrap on slate board.

    Perfect Venison Backstrap

    Annie Weisz
    Tender venison backstrap seared and basted in hot, aromatic butter. Try this time-honored classic for perfectly cooked venison steak.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 7 mins
    Resting Time 10 mins
    Course Main Course
    Cuisine French
    Servings 2
    Calories 486 kcal
    Prevent your screen from going dark

    Equipment

    • Cast Iron Pan

    Ingredients
      

    • 1 lb venison backstrap
    • 2 cloves garlic, smashed
    • 2 sprigs fresh thyme
    • 3 tablespoon salted butter
    • salt and pepper, to taste
    • 1 tablespoon lard (or other high smokepoint cooking fat)

    Instructions
     

    • Thaw meat in the fridge on paper towel lined plate. Change the paper towels out a time or 2 until the meat is thawed. This will help remove any off flavors and will help in the browning process. Let steak sit at room temperature for 30 minutes before cooking.
    • Heat cast iron pan over high heat. While pan is heating, season meat generously on one side with salt and pepper. Add lard to pan.
    • Allow lard to get hot, about 30 seconds. Put steak seasoned side down in the pan. Season the other side of the steak and cook 2.5-3.5 minutes.
    • Flip steak and add butter, thyme, and garlic cloves to pan. Allow the herbs and garlic to season the butter as it melts, about 30 seconds.
    • Place thyme and garlic on top of steak and continuously pour hot butter over steak until 2.5-3.5 minutes have passed. 2.5 minutes per side will give you a steak on the rarer side. 3.5 minutes will be closer to medium rare. Time will vary greatly depending on the thickness of the steak. Once the internal temperature reaches 120°F, it's time to pull it out of the pan.
    • Remove steak from pan and let rest for 10 minutes on a cutting board or plate. Slice into ¼-½" slices and serve with butter from the pan. Enjoy!

    Notes

    • Letting your steak rest for at least 10 minutes will help keep the juices inside the meat. If you cut it too soon, a lot of the juices will spill out onto your cutting board.

    Nutrition

    Calories: 486kcalCarbohydrates: 1gProtein: 52gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 244mgSodium: 412mgPotassium: 744mgFiber: 1gSugar: 1gVitamin A: 573IUVitamin C: 3mgCalcium: 26mgIron: 8mg
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    More Recipes:

    • Maple-Glazed Venison Breakfast Sausage Bites
    • Venison Mushroom Swiss Burgers
    • Ground Venison Italian Sausage
    • Venison Poke Bowls

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    Reader Interactions

    Comments

    1. Melissa says

      January 12, 2023 at 7:16 am

      5 stars
      This is now my favorite quick way to cook backstrap. Followed directions exactly (thanks for being so detailed!) and both steaks came out perfectly medium rare. My husband was on the phone when they were about to finish, so I did remove them from the pan about 30 seconds early and covered them, I assumed they’d continue cooking a bit while resting and it worked out beautifully. Very juicy and flavorful, this is my new go-to recipe for backstrap! Thank you for a wonderful recipe, Annie!

      Reply
      • Annie Weisz says

        January 22, 2023 at 10:11 am

        Thank you so much for your kind words, Melissa! I'm so glad the recipe worked out for you. I hope you have many more delicious backstrap meals!

        Reply
    2. Chris F says

      December 25, 2022 at 12:48 am

      5 stars
      Awesome recipe!

      Cook times are too short for thick cuts. I used two very thick backstraps (about 2.5 inches thick) and the pan time wasn't even close to long enough. I just finished them in the oven for about 10 minutes and they came out beautifully (one was medium rare, the other just shy of medium).

      Reply
      • Annie Weisz says

        December 27, 2022 at 2:32 pm

        Thank you! The cook time does depend on a lot of factors - steak thickness, steak temperature when raw, pan temperature, etc. I'm glad you still enjoyed the recipe! Finishing the steak in the oven is a great way to go.

        Reply
    3. Leonard Henry says

      December 20, 2022 at 2:39 pm

      5 stars
      A five star recipe if there was one!

      Reply
      • Annie Weisz says

        December 21, 2022 at 12:59 pm

        Thank you so much!!

        Reply
    4. Lara M says

      November 28, 2022 at 3:33 pm

      5 stars
      Even though this smoked up my house in a matter of moments, I still highly recommend this recipe. I didn’t have any lard or high temp cooking oil, so I used bacon grease. It added an extra bit of flavor. The flavor & texture was perfection.

      Reply
      • Annie Weisz says

        November 29, 2022 at 9:48 am

        I really appreciate you still giving my recipe a 5-star rating despite the kitchen smoke. 😆 Bacon grease is a perfect substitute for lard. I'm so glad you enjoyed your steak!

        Reply

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    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

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