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Mouth Watering Venison Backstrap’s with Garlic Herb Butter

Updated: Jan 3, 2023

This recipe will have you second guessing if you're eating venison or beef. Tendor, fresh and juicy simply seasoned and seared to the perfect temperature in a cast iron skillet.

Prep time: 30 minutes

Cook time: 12 minutes

Total time: 42 minutes

Servings: 2


For the Venison Backstraps-

  • 1 serving venison backstrap's (may need more or less depending on how you had them cut)

  • 1 tablespoon Kosher salt

  • 1 tablespoon freshly cracked peppercorn pepper

  • Dash of dry rosemary

For the Garlic Herb Butter-

  • 1/2 cup salted butter (room temperature)

  • 2 tablespoons minced garlic

  • 1 tablespoon minced fresh rosemary

  • 1 tablespoon minced fresh thyme


  • 2 tablespoons olive oil


  1. Pat venison dry with paper towel and season liberally on both sides with salt, pepper and add a dash of dry rosemary. Cut back strap into two and set aside.

  2. Combine butter, garlic, rosemary and thyme for your garlic butter.

  3. When ready to cook, place a cast iron pan over medium heat. Add olive oil and heat until shimmering.

  4. Place backstraps in the pan, do not touch or move the venison once put in pan(this is how you'll get a perfect crispy crust on the meat). Add a generous scoop of garlic herb butter to the top of each piece of venison. Let cook for 5 minutes.

  5. Flip and cook for another 5 minutes. At this point the garlic herb butter will melt around the venison. Continually spoon the melted butter onto the backstraps to baste it.

  6. Remove venison from pan and allow to rest for 5 minutes before slicing. After you have sliced meat decide if it's cooked to your desire or not. If you'd like it cooked longer carefully heat the garlic herb butter back up and place the sliced pieces back in the skillet for about 30 seconds on each side.

  7. If desired, put excess garlic herb butter from the pan into a dish to use as an au jus dipping sauce.


Who doesn't love surf n' turf? Simply heat up any left over garlic herb butter and add a splash of lemon juice to the same skillet. Add as many precooked shrimp as you'd like to pan and sauté the shrimp to the temperature you'd like.

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1 Comment

This backstrap recipe was AMAZING! Best flavored steak I've ever had!

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