Quick Answer
To cook venison backstrap in a skillet, start by seasoning the meat, then searing it over high heat, and finally cooking it to the desired level of doneness. Use a thermometer to check for internal temperatures of at least 130°F to 135°F for medium-rare. Finish with a resting period to ensure even moisture distribution.
Preparing the Meat
Before cooking the venison backstrap, it’s essential to season it properly. Use a mixture of salt, pepper, and your choice of herbs and spices to create a flavorful blend. Apply the seasoning to both sides of the meat, making sure to coat it evenly. For optimal results, allow the seasoned meat to sit at room temperature for 30 minutes to 1 hour before cooking.
Cooking the Venison
Heat a skillet over high heat until it reaches 400°F to 425°F. Add a small amount of oil to the skillet and swirl it around to coat the bottom. Sear the venison backstrap for 2 to 3 minutes per side, or until it develops a nice brown crust. After searing, reduce the heat to medium-low (around 300°F) and continue cooking the venison to the desired level of doneness. Use a meat thermometer to check for internal temperatures of at least 130°F to 135°F for medium-rare.
Finishing the Dish
Once the venison reaches the desired level of doneness, remove it from the skillet and let it rest for 5 to 10 minutes. This allows the juices to redistribute and the meat to retain its tenderness. After the resting period, slice the venison against the grain and serve it immediately. Consider serving with a sauce or accompaniment of your choice to enhance the overall flavor and presentation of the dish.
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