Description
A flavorful dish of venison backstrap topped with creamy, herb-infused cowboy butter, perfect for special occasions.
Ingredients
- 1 lb (450 g) venison backstrap
- 1/2 cup (115 g) unsalted butter, room temperature
- 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
Instructions
- Bring the unsalted butter to room temperature until soft.
- In a bowl, combine the softened butter, minced garlic, chopped parsley, chopped thyme, smoked paprika, salt, and black pepper.
- Use a fork to blend the mixture until well incorporated and aromatic.
- Stir in the lemon juice.
- Set the cowboy butter aside to let the flavors meld.
- Season the venison backstrap generously with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat and add oil.
- Sear the backstrap for 4-5 minutes on each side for desired doneness, basting with cowboy butter.
- Remove the backstrap and let it rest for 5-10 minutes, covered with foil.
- Slice the rested backstrap against the grain into thick pieces and drizzle the remaining cowboy butter over the sliced venison before serving.
Notes
Use a meat thermometer for aiming for an internal temperature of 130°F for medium-rare. Pair with seasonal vegetables for a complete meal.
