Venison Backstrap with Herb Butter

The backstrap is the prize cut. Any hunter will tell you — it’s the first thing you think about when an elk goes down. Long, lean, tender, and almost velvet-soft when cooked right, venison backstrap treated well is one of the finest things you can put on a plate.

The key word is treated well. Backstrap is lean, which means it goes from perfect to overcooked fast. Medium-rare is the target — 130 to 135°F internal — and the herb butter that melts over the top while it rests takes it somewhere special.

On Sourcing Venison

If you’re a Wyoming hunter, you already have the best possible source. If you’re not, check local butchers, farmers markets, and specialty meat shops — venison availability has grown significantly in recent years. Some online retailers now ship wild game cuts nationwide.

The Herb Butter

Compound butter is one of the simplest upgrades in cooking. Softened butter mixed with fresh herbs, garlic, and a pinch of salt, rolled into a log and chilled — slice a coin off and lay it on hot meat as it rests. It melts into the juices and bastes the surface. Thyme and rosemary are the classic pairing for venison, but fresh sage works beautifully too.

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Venison Backstrap with Herb Butter

Serves: 4 | Prep: 20 min | Cook: 15 min | Rest: 10 min

For the Herb Butter

• 6 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp flaky sea salt
• Zest of 1/2 lemon

For the Backstrap

• 1.5-2 lbs venison backstrap, silverskin removed
• Kosher salt and black pepper
• 2 tbsp neutral oil or clarified butter

Instructions

1. Make the herb butter: Mix softened butter with garlic, herbs, salt, and lemon zest. Roll into a log in plastic wrap and refrigerate until firm, at least 1 hour.

2. Remove the backstrap from the fridge 30 minutes before cooking. Pat completely dry. Season aggressively with salt and pepper on all sides.

3. Heat a cast iron skillet over high heat until smoking. Add oil. Sear the backstrap 3-4 minutes per side for a 2-inch-thick piece, turning to get all sides. Internal target: 130°F for medium-rare.

4. Remove from pan. Immediately top with 2-3 thick coins of herb butter. Rest 10 minutes uncovered — the butter will melt and baste the surface as it rests.

5. Slice against the grain into 1/2-inch medallions. Serve with roasted potatoes, wilted greens, or a simple salad.

Notes: Venison is very lean — do not cook past medium-rare or it will be tough and dry. The thermometer is your best friend here. Leftover herb butter keeps in the freezer for months and is excellent on steaks, grilled corn, and crusty bread.