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
- Combine all the seasonings into a small bowl.
- 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.
- Heat cast iron or heavy pan on medium-high heat.
- Add 1 tbsp oil, then sear backstrap 2-3 minutes per side until crust forms.
- 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.
- Cook until internal temperature is 130-135°F for medium-rare (recommended).
- Let it rest for 5-10 minutes, then slice against the grain.