Description
A tender venison backstrap enhanced with a rich garlic butter sauce for an unforgettable culinary experience.
Ingredients
- 2 lbs venison backstrap (907 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 4 tablespoons unsalted butter (57 g)
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice (15 ml)
- 1 tablespoon chopped fresh parsley (15 g)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the venison backstrap dry with paper towels.
- Rub the backstrap with olive oil, salt, and black pepper.
- Heat a skillet over medium-high heat.
- Sear the venison in the skillet for 2-3 minutes on each side.
- Transfer the skillet to the preheated oven.
- Roast the venison for 10-12 minutes, or until desired doneness.
- Remove the skillet from the oven and let the meat rest for 5 minutes.
- In a small saucepan, melt the butter over low heat.
- Add minced garlic to the butter and sauté for 1-2 minutes.
- Stir in the fresh lemon juice and chopped parsley.
- Slice the venison backstrap into medallions.
- Drizzle the garlic butter sauce over the sliced venison.
- Serve immediately.
Notes
Always let the meat rest after cooking to enhance flavor and tenderness. Experiment with the garlic butter sauce by adding herbs for extra depth.
