How to Cook Venison Backstrap in a Cast Iron Skillet| The Ultimate Guide

How to Cook Venison Backstrap in a Cast Iron Skillet

Venison backstrap is a delicious and versatile cut of meat that can be cooked in a variety of ways. One of the best ways to cook venison backstrap is in a cast iron skillet. This method allows for a quick and easy cook time, while also resulting in a juicy and flavorful finished product.

In this article, we will discuss the steps involved in cooking venison backstrap in a cast iron skillet. We will also provide tips for ensuring that your venison backstrap is cooked to perfection.

So if you’re looking for a delicious and easy way to cook venison backstrap, be sure to give this recipe a try!

Step	Instructions	Image
1	Preheat your cast iron skillet over medium heat.
2	Pat the venison backstrap dry with paper towels.
3	Season the venison backstrap with salt and pepper to taste.
4	Add the venison backstrap to the hot cast iron skillet and sear for 3-4 minutes per side, or until browned.
5	Reduce the heat to low, cover the skillet, and cook for 10-12 minutes, or until the venison backstrap reaches an internal temperature of 145 degrees Fahrenheit.
6	Let the venison backstrap rest for 5-10 minutes before slicing and serving.

Venison backstrap is a delicious and tender cut of meat that is perfect for grilling, roasting, or pan-frying. It is also a relatively lean cut of meat, making it a healthier option than some other cuts of venison.

In this article, we will show you how to cook venison backstrap in a cast iron skillet. This is a simple and straightforward method that will produce juicy and flavorful results.

Ingredients

• 1 venison backstrap
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat your cast iron skillet over medium-high heat.
2. Season the venison backstrap with salt, pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, and red pepper flakes.
3. Add the venison backstrap to the skillet and sear for 3-4 minutes per side, or until browned.
4. Reduce the heat to medium-low and cook the venison backstrap for 5-7 minutes per side, or until cooked to your desired doneness.
5. Remove the venison backstrap from the skillet and let it rest for 5 minutes before slicing and serving.

Tips

• Venison backstrap is a lean cut of meat, so it is important to cook it to the correct doneness to avoid it becoming tough.
• Venison backstrap is best served medium-rare to medium.
• If you are not sure how to cook venison backstrap, it is always best to err on the side of caution and cook it to a slightly higher doneness.
• Venison backstrap can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Venison backstrap is a delicious and versatile cut of meat that is perfect for a variety of dishes. By following these simple instructions, you can cook venison backstrap in a cast iron skillet that is juicy and flavorful.

Ingredients

• 1 venison backstrap, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes

Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Season the venison backstrap with the olive oil, salt, pepper, smoked paprika, garlic powder, onion powder, oregano, thyme, and red pepper flakes.
3. Heat a large cast iron skillet over medium-high heat.
4. Add the venison backstrap steaks to the skillet and sear for 3-4 minutes per side, or until cooked to your desired doneness.
5. Transfer the venison backstrap steaks to a baking sheet and place in the oven for 5-10 minutes, or until cooked through.
6. Remove the venison backstrap steaks from the oven and let rest for 5 minutes before slicing and serving.

Tips

• Venison backstrap is a lean cut of meat, so it’s important to cook it to the correct doneness to avoid it becoming tough.
• Venison backstrap is best when cooked medium-rare to medium, so cook it for 3-4 minutes per side for medium-rare or 5-6 minutes per side for medium.
• If you’re not sure how to cook venison backstrap, you can always use a meat thermometer to check the internal temperature. Venison backstrap should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare or 160 degrees Fahrenheit for medium.
• Venison backstrap can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice.

Venison backstrap is a delicious and versatile cut of meat that can be cooked in a variety of ways. This recipe for venison backstrap in a cast iron skillet is a simple and easy way to cook this delicious meat. With just a few ingredients and a few minutes of your time, you can enjoy a delicious and satisfying meal.

How do I cook venison backstrap in a cast iron skillet?

To cook venison backstrap in a cast iron skillet, you will need:

• 1 venison backstrap, cut into 1-inch thick steaks
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup red wine
• 1/4 cup beef broth

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large cast iron skillet over medium-high heat.
3. Season the venison backstrap steaks with salt, pepper, garlic powder, and onion powder.
4. Sear the steaks for 2-3 minutes per side, or until browned.
5. Transfer the steaks to a baking sheet.
6. Pour the red wine and beef broth into the skillet.
7. Bring to a boil, then reduce heat and simmer for 10 minutes.
8. Baste the steaks with the pan sauce every few minutes.
9. Bake the steaks for 10-12 minutes, or until cooked to your desired doneness.
10. Remove the steaks from the oven and let rest for 5 minutes before serving.

What temperature should I cook venison backstrap to?

Venison backstrap is a lean cut of meat, so it is important to cook it to the correct temperature to avoid overcooking. Venison backstrap should be cooked to an internal temperature of 145 degrees F (63 degrees C).

How long does it take to cook venison backstrap in a cast iron skillet?

The cooking time for venison backstrap will vary depending on the thickness of the steaks. For 1-inch thick steaks, it will take approximately 10-12 minutes to cook in a cast iron skillet.

What are some tips for cooking venison backstrap in a cast iron skillet?

Here are some tips for cooking venison backstrap in a cast iron skillet:

• Use a high-quality cast iron skillet that is well-seasoned.
• Sear the steaks over medium-high heat for 2-3 minutes per side, or until browned.
• Baste the steaks with the pan sauce every few minutes while they are baking.
• Let the steaks rest for 5 minutes before serving.

What are some common mistakes people make when cooking venison backstrap?

Here are some common mistakes people make when cooking venison backstrap:

• Overcooking the meat. Venison backstrap is a lean cut of meat, so it is important to cook it to the correct temperature to avoid overcooking.
• Not searing the meat. Searing the meat helps to lock in the juices and flavor.
• Not basting the meat. Basting the meat with the pan sauce helps to keep it moist and flavorful.
• Not letting the meat rest. Letting the meat rest allows the juices to redistribute, resulting in a more flavorful and juicy steak.

  In this blog post, we have discussed how to cook venison backstrap in a cast iron skillet. We started by discussing the different cuts of venison backstrap and how to choose the best one for your recipe. We then provided step-by-step instructions on how to cook venison backstrap in a cast iron skillet, along with tips for making it taste delicious. Finally, we shared some of our favorite recipes for venison backstrap. We hope you found this blog post helpful and that you enjoy cooking venison backstrap in your cast iron skillet!

Here are some key takeaways from this blog post:

• Venison backstrap is a lean, flavorful cut of meat that is perfect for grilling, roasting, or pan-frying.
• When choosing a venison backstrap, look for a piece of meat that is about 1 inch thick and has a uniform color.
• To cook venison backstrap in a cast iron skillet, heat the skillet over medium-high heat and then add the meat. Sear the meat for 2-3 minutes per side, or until it is browned on all sides.
• Baste the meat with butter or oil and continue to cook it for 5-7 minutes per side, or until it reaches your desired doneness.
• Let the meat rest for 5-10 minutes before slicing and serving.
• Venison backstrap is a delicious and versatile meat that can be enjoyed in a variety of ways. Be sure to experiment with different recipes and find the ones that you like the best!