Recipe:Garlic Butter Seared Venison Backstrap

Garlic Butter Seared Venison Backstrap

2025-03-20

Prep Time

15 minutes

Cook Time

20 minutes

Total Time

35 minutes

Yield

However much meat you use.

Ingredients

• Carroll Shelby chili mix
• (2) lb beef (or any combination of beef, venison), browned
• (2.25) cups dried beans (red kidney and cannellini), soaked
• (1) onion, diced
• (1) 10oz can ROTEL Diced Tomatoes and Green Chilies
• (1) package portobello mushrooms, chopped

• (12oz.) venison backstrap
• (1) tbsp olive oil
• (2) tbsp butter
• (1/2) tsp paprika
• (1/2) tsp chili powder
• (1/2) tsp garlic powder
• (1/2) tsp oregano
• (1/2) tsp black pepper

Instructions

1. Combine all the seasonings into a small bowl.
2. Pat the meat dry with a paper towel, and rub on the seasoning mix.

   Coat with a little olive oil to help with searing.

   Let it rest for 15-30 mins at room temp.

3. Heat cast iron or heavy pan on medium-high heat.
4. Add 1 tbsp oil, then sear backstrap 2-3 minutes per side until crust forms.
5. Reduce heat to medium-low. Drop 2 tbsp butter into the pan.

   Tilt the pan and spoon butter over the meat for 1-2 minutes.

6. Cook until internal temperature is 130-135°F for medium-rare (recommended).
7. Let it rest for 5-10 minutes, then slice against the grain.