Are you looking for a quick dinner idea that's both healthy and impressive? Then look no further! This deer backstrap oven recipe delivers a succulent, flavorful meal that's surprisingly easy to make, perfect for a weeknight dinner or a special occasion. Forget complicated recipes; this one focuses on letting the natural deliciousness of the venison shine. This recipe offers a fantastic way to enjoy homemade cooking at its best, providing a delicious dish that's sure to become a family favorite.
Ingredients:
- 1 lb venison backstrap, trimmed of silver skin and fat
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 cup red wine (optional, can substitute with beef broth)
- 1 tbsp butter
Instructions:
Step 1: Prepare the Backstrap
Preheat your oven to 400°F (200°C). Pat the venison backstrap dry with paper towels. This helps it sear properly and develop a nice crust.
Step 2: Season the Venison
In a small bowl, combine salt, pepper, garlic powder, onion powder, and thyme. Rub the spice mixture evenly all over the venison backstrap.
Step 3: Sear and Roast
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the backstrap for 2-3 minutes per side, until nicely browned. This step adds incredible flavor. Then, add the optional red wine (or broth) to the skillet, scraping up any browned bits from the bottom.
Step 4: Finish in the Oven
Transfer the skillet to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare, or to your desired doneness. Use a meat thermometer for the most accurate reading.
Step 5: Rest and Serve
Remove the skillet from the oven and let the backstrap rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. During this resting period, you can whisk in the butter to the pan juices to create a delicious sauce. Slice the venison against the grain and serve immediately, drizzled with the pan sauce.
Tips for the Best Deer Backstrap:
- Don't overcook it! Venison is best served medium-rare to medium. Overcooked venison can be dry and tough.
- Trim the fat and silver skin: This will improve the texture and flavor of the backstrap.
- Use a meat thermometer: This is the best way to ensure your venison is cooked to the perfect temperature.
- Let it rest: Resting the meat allows the juices to redistribute, resulting in a more tender and flavorful steak.
Variations:
- Add some vegetables: Roast alongside asparagus, broccoli, or carrots for a complete meal.
- Use different herbs: Experiment with rosemary, sage, or marjoram.
- Make a different sauce: Try a creamy mushroom sauce or a red wine reduction.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the backstrap and any added ingredients. However, a general estimate for a 4-ounce serving is:
- Calories: Approximately 200-250
- Protein: Approximately 30-35g
- Fat: Approximately 8-12g
This deer backstrap oven recipe is a simple, yet elegant way to enjoy this delicious game meat. It's a perfect example of how easy and healthy meals can be, offering a satisfying and flavorful dish without spending hours in the kitchen. Enjoy!