Quick Answer
Cooking venison backstrap in a skillet requires a hot pan, a small amount of oil, and a brief searing time to lock in the meat's juices, followed by a finish in the oven to achieve the desired level of doneness. A well-executed skillet-seared backstrap can result in a tender, flavorful meal.
Preparing the Pan and Meat
To start, preheat a skillet over high heat for 5-7 minutes. Add 1-2 tablespoons of oil, such as canola or avocado oil, to the pan and let it reach its smoke point. Meanwhile, season the venison backstrap with a mixture of salt, pepper, and your preferred herbs, using about 1 teaspoon of seasoning per pound of meat. Pat the meat dry with a paper towel to remove excess moisture.
Cooking the Backstrap
Once the pan is hot, add the venison backstrap to the skillet and sear it for 1-2 minutes per side, depending on the thickness of the meat. This brief searing time will lock in the juices and create a flavorful crust. After searing, transfer the skillet to a preheated oven at 375°F (190°C) and cook the backstrap to your desired level of doneness, using the following internal temperature guidelines: rare (130-135°F), medium-rare (135-140°F), and medium (140-145°F). Use a meat thermometer to ensure accurate temperature readings.
Resting and Serving
Once the backstrap reaches your desired level of doneness, remove it from the oven and let it rest for 5-10 minutes before slicing. This resting time allows the meat to redistribute its juices, ensuring a tender and flavorful final product. Slice the backstrap against the grain and serve it with your preferred sides, such as roasted vegetables or mashed potatoes.
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