How To Cook the Perfect Venison Backstrap

This recipe is the best way to prepare venison backstrap! It is brined in honey, garlic, and vinegar and then seared in the cast iron skillet for a perfectly medium-rare tender cut of deer meat. 

This delicious venison backstrap recipe didn’t happen overnight—it took me years of trial and error to create a method that truly highlights the rich, lean flavor of this prized cut of meat. There were lots of dinners that resembled the Griswolds gnawing on that ol’ turkey. “Save the neck for me Clark!” In this post, we’ll clarify the difference between backstrap and tenderloin and share a mouthwatering recipe that works beautifully for either cut.

Cooking venison backstrap can be tricky to prepare, as it’s easy to overcook and end up with a tough, dry result. This recipe, however, is designed to keep the meat tender and juicy, highlighting its natural flavors while ensuring a perfect texture every time. Whether you are looking for a date night dinner or a delicious meal that will become the new family favorite, this recipe will not disappoint! This cooking method will give you a backstrap that is tender on the inside with a great crust on the outside and full of flavor in every bite. 

Tradition, Harvest, and Homegrown Meals

Hunting isn’t just a tradition for us—it’s also a way of life. Every fall, our family heads into the woods, combining patience, skill, and respect for nature in pursuit of our food. By harvesting our own venison, we not only provide nutritious, organic meat for our table but also honor the cycle of life that sustains us. We rarely, if ever, buy beef from the store, and this intentional choice gives us a deeper appreciation for every meal we share. Venison is a staple in our household, a testament to the hard work and care that goes into every hunt and every recipe like this one.

Backstrap vs. Tenderloin: What’s the Difference?

Both the tenderloin and backstrap are considered prime cuts of wild game. The backstrap runs along the spine of the deer and is a long, thick cut of meat that’s prized for being a tender cut of meat with a mild flavor. The venison tenderloin, on the other hand, is located inside the abdominal cavity, just beneath the deer’s spine. It’s smaller, even more tender, and considered the “filet mignon” of venison. Both cuts are excellent, and the following recipe can be used for either one.

Why Brining Matters

I have found that the best method to prepare venison backstrap is to brine it before cooking. It is an important step because the vinegar in the brine not only tenderizes the meat but also helps to minimize any gamey taste, making the venison more palatable to those who might be new to this flavorful protein. Honey and garlic add a subtle sweetness and depth of flavor, while the salt ensures the meat stays juicy and well-seasoned.

Helpful tools to make this recipe

Cast Iron Skillet – My trusty cast iron is well-loved in my house and it’s something that I think everyone needs in their kitchen! It is great to use for this recipe because the cast iron skillet gets nice and hot and leaves a really beautiful crust on the backstrap. You can also seamlessly move the cast iron from the stovetop for searing into the oven to finish cooking because the cast iron pan is oven-safe. 

You can CLICK HERE to purchase my favorite cast iron skillet.

Meat thermometer – Using a meat thermometer is the easiest way to check the temperature of the meat. You want to be careful not to overcook venison because this beautifully tender cut of venison can very easily turn tough if it is overcooked. For the perfect backstrap, you will want to cook it to 125-130°F for rare to medium-rare. 
CLICK HERE to shop my favorite meat thermometer.

Ingredients for the Perfect Venison Backstrap

• 1 venison backstrap – You can use whatever size your cut of venison is. You can also use this recipe to cook a venison tenderloin as well. 
• Butter- I like to use butter as the cooking oil to sear the backstrap. You could also use olive oil or avocado oil if you prefer. Adding a bit of oil to the butter helps to keep it from burning.

Brine Ingredients:

• 1 cup water – The base of the brine
• 1/4 cup apple cider vinegar – The vinegar helps tenderize the meat and adds a delicious flavor. 
• 2 tablespoons honey – Using honey helps mellow out the flavor of the vinegar. 
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 garlic cloves, minced – Because garlic makes everything better! I like to use fresh garlic, but you could also substitute for garlic powder if you prefer. 

How to cook the perfect venison backstrap

Directions for Brining:

1. In a large bowl or dish, combine all the brine ingredients and stir until the salt and honey are fully dissolved.
2. Submerge the venison in the brine, ensuring it’s fully covered. You can double or triple the brine recipe for larger cuts of meat.
3. Cover and refrigerate for at least 24 hours. This process tenderizes the meat and reduces any gamey flavors.

Cooking Instructions:

1. Remove the venison from the brine and pat it dry with paper towels.
2. Heat 2 tablespoons of butter in a cast iron skillet over medium-high heat until the butter is hot and slightly browned.
3. Place the venison in the hot pan with the melted butter and sear it for 2-3 minutes per side, or until you get a good sear and a crust forms. The internal temperature should reach 125-130°F for rare to medium-rare.
4. Remove the venison from the skillet and let it rest for at least 5-10 minutes before slicing. This allows the juices to be redistributed, ensuring a tender and flavorful bite.

If the cut of meat is thicker, I sear it on both sides and then transfer the skillet to a preheated oven at 375 degrees Fahrenheit to finish cooking. Bake for an additional 5-10 minutes, or until the internal temperature reaches 125-130°F for rare to medium-rare. The cooking time can vary so it is best to check the temperature rather than base it on time. 

Serving Tips

Venison is best served rare to medium-rare. Overcooking can make it tough and dry, so keep a close eye on the internal temperature. Pair it with roasted vegetables, a fresh salad, or creamy mashed potatoes for a complete meal. If we have a particularly large cut of meat we will use leftovers for steak salads, quesadillas, rice bowls, etc.

How to store leftovers

If you have leftover meat, store it in an airtight container in the fridge for 3-4 days.  to this flavorful protein. Honey and garlic add a subtle sweetness and depth of flavor, while the salt ensures the meat stays juicy and well-seasoned.

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Try Some of Our Other Favorite Venison Recipes

My Top Tools for Processing and Preserving Wild Game

Over the years we have tried lots of different tools and methods to process and preserve the wild game that we harvest, some with more success than others. I’ve gathered all of my best recommendations into one post!

You can check it out here for more info: The Best Tools For Processing and Preserving Meat

What’s your favorite way to cook venison? Share your tips and tricks in the comments below!