Quick Answer
To prevent venison backstrap from sticking to a skillet, coat the meat with a thin layer of oil or cooking fat, and sear it at high heat for a short duration. Pat dry the meat before cooking for better results.
Preparing the Venison
When cooking venison backstrap, it’s essential to prepare the meat correctly before cooking. Pat the meat dry with paper towels to remove excess moisture, which can lead to sticking. Use a gentle touch to avoid damaging the meat. A 30-second pat dry is sufficient. Next, apply a thin, even layer of oil or cooking fat to the meat. A 1/4 teaspoon of oil per pound of venison is a good rule of thumb.
Sealing in Moisture
To prevent the venison from sticking to the skillet, heat it to high temperatures, around 400°F to 425°F (200°C to 220°C). Sear the meat for 1-2 minutes on each side, depending on the thickness of the backstrap. This initial high-heat sear creates a crust on the meat, locking in moisture and flavor. After searing, reduce the heat to medium-low and continue cooking the venison to your desired level of doneness.
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