Try this delicious venison backstrap recipe! Enjoy the perfect blend of spices, herbs, and marinade to bring out the best of this wild game.
In a small bowl, whisk together all of the ingredients for the marinade.
Place the venison in a zip lock bag and pour the marinade into it.
Seal the bag shut, then massage the marinade into the venison
Let it marinate for at least 4 hours up to overnight in the refrigerator, so that all of its flavors absorb into the meat.
Once the venison backstrap has been fully thawed and brought to room temperature, pat it dry with paper towels.
Preheat the oven to 375F while you slice the onions.
Place a skillet over medium heat and add butter.
Once melted, add the onions and sauté for about 5 minutes. Make sure not to cook them all the way through as they will finish cooking in the oven.
Place backstrap into the skillet and sear on all sides for roughly 3-5 minutes.
Transfer the skillet to the oven and bake for 5 minutes. When finished, remove the skillet from the oven and cover it with tinfoil for about 3 minutes.
Afterwards, take the backstrap out of the skillet and let it rest on a cutting board for an additional 5 minutes before serving.