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cast iron venison backstrap

Perfect Cast Iron Venison Backstrap (Seared and Oven-Finished)

This cast iron venison backstrap is seared to perfection and finished in the oven for a tender, juicy, and flavorful wild game dinner. A simple yet impressive recipe that highlights the best cut of venison.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 10 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 venison backstrap 1 -2 lbs
  • salt & pepper to taste
  • 2 tbsp olive oil
  • 2 cloves garlic smashed
  • 2-3 sprigs rosemary or thyme
  • 2-3 tbsp butter for topping before oven

Method
 

  1. Preheat oven to 375 °F
  2. Prepare the backstrap: Pat the venison dry with paper towels. Season generously with salt and pepper on all sides. Let it rest at room temperature for 20-30 minutes before cooking.
    Perfect Cast Iron Venison Backstrap (Seared and Oven-finished)
  3. Sear in cast iron: Preheat a cast iron skillet over medium-high heat until hot. Add olive oil. Place Backstrap in the skillet and sear for 2 - 3 minutes per side, until a golden brown crust forms. Toss in garlic and rosemary to infuse flavor. Add a pat of butter on top of each piece before transferring to the oven.
    Perfect Cast Iron Venison Backstrap (Seared and Oven-finished)
  4. Finish in the oven: Transfer the skillet to a preheated 375℉ oven. Roast for 10 - 15 minutes, depending on thickness and desired doneness (135℉ for medium-rare is perfect for venison).
  5. Rest and slice: Remove the backstrap from the oven and let it rest, loosely covered with foil, for 10 minutes. Slice against the grain into medallions and serve warm.
    Perfect Cast Iron Venison Backstrap (Seared and Oven-finished)

Notes

  • Butter on top before roasting adds richness and keeps venison moist.
  • Use a meat thermometer. Venison is best served medium-rare.