Roast Venison Backstrap
Nutrition
Calories: 61.88 kcalCarbohydrates: 2.01 gProtein: 0.38 gFat: 6.21 gSaturated Fat: 2.75 gCholesterol: 10.18 mgSodium: 1939.78 mgFiber: 0.82 gVitamin A: 3.18875 IUCalcium: 15.88 mgIron: 0.91 mg
Ingredients
- 2 1-1/2 to 2-pound venison backstraps
- 1 - 2 tsp salt or to taste; or substitute 1 to 2 tsp favorite steak seasoning blend to taste
- 1 - 2 tsp pepper or to taste; or substitute 1 to 2 tsp favorite steak seasoning blend to taste
- 1 tbsp vegetable oil
- 2 tbsp butter
Instructions
- If backstraps are more than 2-inches thick, preheat oven to 400°.
- Heat a heavy skillet with ovenproof handle over medium-high heat. Lightly coat with non-stick cooking spray. Add backstraps and cook on all sides until brown. Internal temperature should not cook past medium rare (140° on a meat thermometer). Thick backstraps may require 3 to 5 minutes in the oven to cook to desired degree of doneness.
- Remove from heat and allow juices to settle, about 10 minutes. Wrap backstrap in foil to keep warm.
- Over medium heat, whisk butter into pan juices, 1 tbsp at a time, just until melted. Adjust seasoning as desired.
- Place backstrap on serving platter and slice into 1/2- to 1-inch thick medallions. Drizzle with pan juices.