Quick Answer
VENISON BACKSTRAP CAN BE COOKED WITHOUT OIL IN A SKILLET BY USING A TECHNIQUE CALLED "SEARING" OR "BROWNING" OVER HIGH HEAT. THIS METHOD INVOLVES HEATING A SKILLET TO A HOT TEMPERATURE AND THEN SEARING THE VENISON FOR A SHORT AMOUNT OF TIME ON EACH SIDE. THE KEY IS TO SEAR THE MEAT QUICKLY AND THEN FINISH IT WITH A SMALL AMOUNT OF LIQUID, SUCH AS WINE OR BROTH.
Choosing the Right Skillet
To cook venison backstrap without oil in a skillet, you’ll want to use a skillet that can distribute heat evenly. Cast iron or stainless steel skillets are ideal for this type of cooking, as they retain heat well and can achieve high temperatures. Avoid using non-stick skillets, as they can’t handle high heat and may damage easily.
Searing the Venison
Preheat your skillet to high heat, around 450-475°F (232-246°C). While the skillet is heating up, season the venison backstrap with your desired seasonings. Once the skillet is hot, add the venison and sear for 2-3 minutes on each side, depending on the thickness of the meat. You may see a crust forming on the surface of the meat, which is a sign that the searing process is working.
Finishing with Liquid
After searing the venison, remove it from the skillet and set it aside to rest. Then, add a small amount of liquid to the skillet, such as a cup of red wine or broth. Scrape up any browned bits from the bottom of the skillet with a spatula, and then return the venison to the skillet. Let the liquid simmer for a few minutes, allowing the flavors to meld together and the venison to finish cooking. The result is a tender and flavorful venison backstrap, cooked without oil in a skillet.
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