Level: Easy
Total: 20 min
Prep: 15 min
Cook: 8 min
Yield: 2 servings
Ingredients:
- 1 Venison Backstrap 1 Lb
- 3 Tablespoons olive oil
- ½ Tsp Kosher Salt
- ¼ Tsp Black pepper
- ¼ Garlic Salt
- Sprig of Rosemary chopped
Directions:
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Rinse the backstrap with water and pat it dry using a paper towel.
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Generously coat the backstrap with olive oil, ensuring that the entire piece is well-covered.
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Sprinkle a generous amount of salt, pepper, and garlic salt evenly over the meat.
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Chop up the rosemary and sprinkle it over the meat.
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Place the meat on a plate and cover it with plastic wrap. Refrigerate for 1-2 hours.
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Preheat the oven to 375°F (190°C). Remove the backstrap from the fridge 30 minutes before cooking to allow it to come to room temperature.
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Heat a cast iron pan and add 1 tablespoon of olive oil. Once the pan is very hot, place the meat on the skillet and sear it for 1 minute on one side, then flip it over and sear the other side for another minute.
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After both sides are seared, transfer the cast iron skillet to the oven for 5 minutes or slightly longer.
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Check the meat’s internal temperature after 5 minutes to ensure it has reached 130°F (54°C) internally for medium-rare.
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Remove the backstrap from the pan and cover it loosely with foil. Allow it to rest for 5 minutes before serving. Enjoy your delicious meal!
