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Deer Backstrap

A delicious deer backstrap recipe that celebrates rich, gamey flavors, easy to prepare for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds of deer backstrap
  • 2 tablespoons of olive oil
  • 3 cloves of garlic minced
  • 1 teaspoon of fresh rosemary chopped
  • 1 teaspoon of fresh thyme chopped
  • Salt and pepper to taste

Equipment

  • Sharp knife
  • Cutting board
  • Cast iron skillet or frying pan
  • Tongs
  • Meat thermometer

Method
 

  1. Trim any silver skin or excess fat from the deer backstrap.
  2. Rub the backstrap with olive oil, garlic, rosemary, thyme, salt, and pepper.
  3. Heat your cast iron skillet over medium-high heat until hot.
  4. Add the seasoned backstrap to the skillet and sear for about 4-5 minutes on each side.
  5. Use a meat thermometer to check the internal temperature, aiming for 130-135°F for medium-rare.
  6. Once cooked, transfer the backstrap to a plate and cover it loosely with foil.
  7. After resting for about 5-10 minutes, slice the backstrap against the grain.
  8. Arrange the sliced backstrap on a serving platter and serve.

Notes

This dish pairs beautifully with garlic mashed potatoes or roasted vegetables.