Why Make This Recipe
Seared Venison Backstrap With Smoky Cowboy Garlic Butter is a fantastic dish for those who enjoy game meats and rich flavors. Venison is lean, tender, and packed with flavor, making it a great choice for meat lovers. The smoky garlic butter adds an extra layer of taste that makes this dish truly special. Whether you’re hosting a special dinner or just want to indulge in a delicious meal, this recipe is sure to impress.
How to Make Seared Venison Backstrap With Smoky Cowboy Garlic Butter
Ingredients
- 2 pounds (907 g) venison backstrap
- 2 tablespoons (30 ml) olive oil
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon (15 ml) smoked paprika
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 4 tablespoons (60 ml) vegetable oil
- 4 cloves garlic, minced
- 1 teaspoon (5 ml) fresh rosemary, chopped
- 1 teaspoon (5 ml) fresh thyme, chopped
- 1 teaspoon (5 ml) fresh parsley, chopped
Directions
- Preheat your skillet over medium-high heat.
- Pat the venison backstrap dry with paper towels.
- Rub the venison with olive oil, ensuring it is evenly coated.
- Season the venison with salt and black pepper to taste.
- In a small bowl, mix together the smoked paprika, garlic powder, and onion powder.
- Rub the spice mixture evenly over the venison backstrap.
- Add the venison to the hot skillet and sear for 3-4 minutes on each side until it forms a crust.
- Reduce the heat to medium and continue cooking until it reaches your desired doneness.
- Remove the venison from the skillet and let it rest.
- In the same skillet, add the unsalted butter.
- Once the butter melts, add the minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the chopped rosemary, thyme, and parsley, cooking for an additional minute.
- Slice the venison backstrap into medallions and drizzle the smoky cowboy garlic butter over the sliced meat.
- Serve immediately and enjoy!
How to Serve Seared Venison Backstrap With Smoky Cowboy Garlic Butter
This dish is best served hot and fresh. Pair it with side dishes like mashed potatoes, roasted vegetables, or a fresh salad. A nice red wine also complements the rich flavors of venison beautifully.
How to Store Seared Venison Backstrap With Smoky Cowboy Garlic Butter
If you have leftovers, let the venison cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the cooked venison for longer storage; it will last up to 3 months in the freezer.
Tips to Make Seared Venison Backstrap With Smoky Cowboy Garlic Butter
- Make sure your skillet is hot enough before adding the venison to ensure a good sear.
- Let the venison rest after cooking to keep it juicy.
- Feel free to adjust the spices to your preference; you can add more paprika for extra smokiness or herbs for a different flavor.
- Always use a meat thermometer to check for doneness if you are unsure.
Variation
If you want to spice things up, consider adding a splash of bourbon to the garlic butter for a unique twist. You can also experiment with different herbs like sage or dill.
FAQs
1. Can I use another type of meat instead of venison?
Yes, you can use beef or pork tenderloin in place of venison. Just adjust the cooking times based on the type of meat.
2. What is the best way to know if the venison is cooked to my liking?
Using a meat thermometer is the best way to check doneness. For medium-rare, aim for 130-135°F (54-57°C).
3. Can I make this recipe ahead of time?
While the dish is best served fresh, you can prepare the garlic butter ahead of time and reheat it when ready to serve. Cook the venison just before serving for the best results.