The Easiest And Most Delicious Venison Backstrap Recipe
The backstrap (or deer loin) is one of the most popular prime cuts of venison. This roasted venison backstrap recipe is easy and delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: French-American
Scale
Ingredients
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- Deer backstrap (or venison loin) – I usually cut each whole backstrap into 2 pieces for my family of three and each piece is about 1.5lbs and feed 4
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- 4 garlic cloves
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- 2 tsp. fresh thyme
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- 2 tsp. fresh, rosemary
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- 1 small lemon (zested and a bit of juice)
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- about 2 tsp. salt
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- 1/2 tsp. pepper
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- 1 Tbsp. olive oil
Instructions
- Preheat the oven to 450F. While the oven heats, cover your backstrap in 1 teaspoon of the sea salt and let it sit wrapped in a paper towel. Brining the meat to room temp helps with even cooking and the salt draws out the moisture.
- Finely mince the garlic, thyme, rosemary and then combine with the lemon zest, remaining salt and pepper.
- When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture.
- Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.
- Let it rest on a cutting board for at least 10 minutes before slicing and serving. I like to slice a small piece of lemon and squeeze lemon over the meat. Enjoy!
Find it online: https://www.missallieskitchen.com/venison-backstrap-recipe/