Venison backstrap, also known as deer loin, is one of the most tender and flavorful cuts of wild game meat. Often compared to filet mignon in texture, it’s a favorite among hunters and food enthusiasts alike. Below, we’ll explore five different methods of cooking venison backstrap – each bringing its own unique flavors and textures.
1. How to Cook Venison Backstrap in Oven (Serves 4)
Ingredients
- 2 venison backstraps (1½ pounds each)
- 4 garlic cloves (minced)
- 2 tsp. fresh thyme (chopped)
- 2 tsp. fresh rosemary (chopped)
- 1 small lemon (zest and a bit of juice)
- 2 tsp. salt
- ½ tsp. pepper
- 1 Tbsp. olive oil
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix garlic, thyme, rosemary, lemon zest, salt, pepper, and olive oil. Then pat the venison dry and rub the herb mixture evenly over the meat.
Heat an oven-safe skillet over medium-high heat. Sear the backstrap for 2–3 minutes on each side until browned.
Transfer the skillet to the preheated oven and roast for 10–12 minutes, or until the internal temperature reaches 130–135°F for medium-rare.
Remove from oven, squeeze a little lemon juice over the meat, and let it rest for 5–10 minutes before slicing.
Flavor Tip: The fresh herbs and citrus zest infuse the meat with bright, aromatic flavors, making this a perfect preparation for a more elegant meal.
2. How to Cook Venison Backstrap on Grill (Serves 4)
Ingredients
- 2 venison backstraps (1½ pounds each)
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. minced garlic
- ½ Tbsp. minced ginger
- 1 tsp. maple syrup
- 1 tsp. Worcestershire sauce
Instructions
In a bowl, whisk together the olive oil, balsamic vinegar, garlic, ginger, maple syrup, and Worcestershire sauce.
Place the venison in a resealable bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
Preheat your grill to medium-high heat.
Grill the backstrap for 4–5 minutes per side, depending on thickness, until the internal temperature reads 130–135°F.
Let rest for 5 minutes, then slice against the grain.
Flavor Tip: The sweet and tangy marinade complements the natural richness of venison, while grilling adds a smoky, charred finish.
3. How to Cook Venison Backstrap in Air Fryer (Serves 2)
Ingredients
- 1 pound venison backstrap, sliced into ¼-inch pieces
- ¼ cup melted butter (salted or unsalted)
- Salt and pepper to taste (about 1 tsp. salt and ½ tsp. pepper)
Instructions
Preheat your air fryer to 400°F.
Next, toss the venison slices in melted butter, salt, and pepper. Then arrange the slices in a single layer in the air fryer basket.
Cook for 5–7 minutes, flipping halfway through, until browned and just cooked through.
Serve immediately with your favorite dipping sauce or over a salad.
Flavor Tip: The air fryer creates a crispy outside while keeping the inside tender. It’s a fast and easy way to enjoy venison on a busy weeknight.
4. How to Cook Venison Backstrap in a Pan (Serves 4)
Ingredients
- 2 venison backstraps (1½ pounds each)
- 1–2 tsp. olive oil
- ½ tsp. coarse salt
- ¼ tsp. ground pepper
- ¼ tsp. garlic powder
- ¼ tsp. rosemary (fresh or dried)
- 1 Tbsp. olive oil (for searing)
Butter Sauce
- 2 Tbsp. salted butter
- ½ tsp. fresh garlic (minced)
- 1 Tbsp. fresh parsley (chopped)
- ½ tsp. fresh rosemary
Instructions
Rub backstrap with olive oil, salt, pepper, garlic powder, and rosemary.
Heat a skillet over medium-high heat and add 1 tablespoon olive oil. Next, sear the backstrap for 3–4 minutes per side, or until browned and internal temperature reaches 130–135°F.
In the same pan, reduce heat and add butter, garlic, parsley, and rosemary.
Spoon the sauce over the venison for 1–2 minutes.
Let rest before slicing.
Flavor Tip: This method gives you a beautiful crust and a flavorful butter sauce that enhances the savory richness of the meat.
5. How to Cook Venison Backstrap in Crock Pot / Instant Pot (Serves 2)
Ingredients
- 1½ pounds venison backstrap
- 1 cup beef broth
- ½ cup lite soy sauce
- 3 Tbsp. brown sugar
- 1 Tbsp. sesame oil
- 2–3 tsp. garlic powder
- ¼ tsp. ground ginger
- 3–4 cups broccoli (fresh or frozen)
- 2 Tbsp. cornstarch
- Optional: sliced scallions or sesame seeds for garnish
Instructions (Crock Pot)
Place venison in the crock pot.
In a bowl, mix broth, soy sauce, brown sugar, sesame oil, garlic powder, and ginger. Pour over venison.
Cook on low for 6–7 hours or on high for 3–4 hours, until the venison is tender.
About 30 minutes before serving, add broccoli.
In a small bowl, mix cornstarch with a few tablespoons of cooking liquid. Stir back into the pot to thicken.
Serve hot, garnished with scallions or sesame seeds.
Instructions (Instant Pot)
Add all ingredients except broccoli and cornstarch to the Instant Pot.
Cook on Manual/Pressure Cook for 25 minutes, then do a quick release.
Add broccoli and use the sauté function for 5–7 minutes. Stir in cornstarch slurry to thicken.
Flavor Tip: This slow-cooked method transforms venison into a melt-in-your-mouth, Asian-inspired dish rich in umami flavor.
Venison backstrap is a versatile and delicious cut that can be prepared in countless ways, from fast weekday meals to gourmet dinner parties. Whether you’re roasting in the oven, searing in a pan, grilling under the stars, or using modern appliances like the air fryer or Instant Pot, there’s a method here for every cook and every occasion.
