Quick Answer
Venison backstrap can be cooked in a skillet using unique methods such as pan-searing with a citrus-herb crust, or by employing a sous vide-style technique with a hot skillet sear. These methods result in tender and flavorful backstrap. A combination of techniques can be used for a truly unique dish.
Pan-Seared Venison Backstrap with Citrus-Herb Crust
To create a pan-seared venison backstrap with a citrus-herb crust, start by preparing a mixture of 2 tablespoons of olive oil, 1 tablespoon of fresh lemon juice, 1 minced garlic clove, and 1 tablespoon of chopped fresh rosemary. Rub this mixture onto both sides of a 6-ounce venison backstrap. Heat a hot skillet over high heat and add 1 tablespoon of butter. Sear the backstrap for 1-2 minutes on each side, or until a crust forms. Finish the dish by transferring the backstrap to a preheated oven at 400°F for 8-10 minutes.
Sous Vide-Style Skillet-Cooked Venison Backstrap
For a sous vide-style skillet-cooked venison backstrap, set a water bath to 130°F and cook the backstrap for 1-2 hours, or until it reaches your desired level of doneness. After cooking, remove the backstrap from the water bath and sear it in a hot skillet with 1 tablespoon of oil over high heat for 1-2 minutes on each side. This technique results in a tender and evenly cooked backstrap.
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