Description
A flavorful dish featuring tender venison backstrap enhanced with rich, herb-infused cowboy butter.
Ingredients
- 1 lb (450 g) venison backstrap
- 1/2 cup (115 g) unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp lemon juice
- Optional: Substitute venison with beef or elk for variation
- Optional: Use dried herbs if fresh herbs aren’t available
Instructions
- Start by bringing the unsalted butter to room temperature.
- In a bowl, mix the softened butter with minced garlic, parsley, thyme, smoked paprika, salt, and black pepper.
- Use a fork to blend these ingredients until well incorporated.
- Stir in the lemon juice, mixing thoroughly.
- Set the cowboy butter aside to allow the flavors to meld.
- Season the venison backstrap generously with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat and add a small amount of oil.
- Sear the backstrap for 4-5 minutes on each side until it reaches your desired doneness.
- Baste the venison with the melting cowboy butter as it cooks.
- Once cooked, remove the backstrap from the skillet and let it rest covered with foil for 5-10 minutes.
- Slice the rested backstrap against the grain into thick pieces.
- Drizzle any remaining cowboy butter over the sliced venison just before serving.
Notes
Serve with roasted vegetables or mashed potatoes for a complete meal.
