Novice and seasoned hunters alike will love this easy to follow recipe for venison backstrap, a very tender cut of deer meat.
– 1 lb. venison backstrap – 1 tbsp. olive oil – 1 tbsp. onion powder – ½ tbsp. paprika – 1 tbsp. flaky sea salt – 1 tsp. dried thyme
Allow backstrap to come up to room temperature, coat with oil and spice blend.
Preheat oven to 400 F. Place seasoned backstrap on to the hot skillet and brown. Cook for 2-3 minutes per side.
Once seared, place in preheated oven for 5-7 minutes to cook deer backstrap to desired doneness level.
Cover with foil and allow to rest for 5-10 minutes. Slice rested meat and enjoy your perfectly cooked venison tenderloin!