Venison Backstrap With a Garlic Butter Sauce
If you’re looking for a delicious way to cook venison backstrap, this recipe is amazing! It comes out perfectly tender and has no strong game flavor!
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My husband and I both killed bucks this year which means we have a freezer full of deer meat!
This recipe was the first thing I made when we got back from our hunting trip and it turned out amazing!
Even some of our family and friends who don’t care for venison even liked it. So if you’re looking for a delicious way to cook venison you’ve got to try out this recipe!
How to Make Venison Backstrap
This specific recipe I cooked in the sous vide and I think that is where the magic really happened!
So if you don’t have a sous vide you can still cook your meat on the BBQ, but I highly recommend getting a sous vide because it makes the meat tender and delicious!
Ingredients for Step 1
- Venison backstrap (we used a 1/3 of the backstrap, about 10-12 inches long)
- Garlic salt
- Montreal steak seasoning
- Pepper
- 1/2 cup butter (melted)
Directions for Step 1
- Melt your butter and set aside.
- Season both sides of the venison with garlic salt, Montreal seasoning, and pepper.
- Put the seasoned meat and melted butter in a vacuum seal bag and vacuum seal shut. Then put it in the fridge overnight to marinate.
Ingredients for Step 2
- 4 TBSP. butter (for searing meat)
- 1/4 cup of butter (for garlic sauce)
- 1 TBSP. fresh garlic (minced)
- 1/4 tsp. garlic salt
Directions for Step 2
- The next day after your meat has marinated, remove it from the fridge and set it on the counter while you prepare the sous vide.
- Fill a large pot with hot water and set your sous vide at 130 degrees F.
- Drop your vacuum-sealed venison in the pot of water and cook for 2 1/2 hours after the water temperature has reached 130 degrees.
- After your meat is done cooking in the sous vide, heat a cast iron pan on medium-high heat and melt 4 tablespoons of butter.
- Once the pan is hot and sizzling, remove the meat from the vacuum seal bag and sear it for 2 minutes on each side, or until the desired look.
- After searing, remove the meat from the cast iron pan and let it rest for 5-10 minutes.
- While the meat is resting, melt 1/4 cup of butter and mix in 1 tablespoon of fresh garlic and a 1/4 teaspoon of garlic salt.
- Then slice the meat thin, place it on a serving dish, drizzle with the garlic butter sauce and enjoy!
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Venison Backstrap With a Garlic Butter Sauce
Ingredients
- venison backstrap we used a 1/3 of the backstrap, about 10-12 inches long
- garlic salt
- montreal seasoning
- pepper
- 1/2 cup butter melted
- 4 TBSP. butter for searing meat
Garlic Butter Sauce
- 1/4 cup of butter melted
- 1 TBSP. fresh garlic minced
- 1/4 tsp. garlic salt
Instructions
Step 1 (the Day Before)
- Melt your butter and set aside.
- Season both sides of the venison with garlic salt, Montreal seasoning, and pepper.
- Put the seasoned meat and melted butter in a vacuum seal bag and vacuum seal shut. Then put it in the fridge overnight to marinate.
Step 2 (Day of Cooking)
- The next day after your meat has marinated, remove it from the fridge and set it on the counter while you prepare the sous vide.
- Fill a large pot with hot water and set your sous vide at 130 degrees F.
- Drop your vacuum-sealed venison in the pot of water and cook for 2 1/2 hours after the water temperature has reached 130 degrees.
- After your meat is done cooking in the sous vide, heat a cast iron pan on medium-high heat and melt 4 tablespoons of butter.
- Once the pan is hot and sizzling, remove the meat from the vacuum seal bag and sear it for 2 minutes on each side, or until the desired look.
- After searing, remove the meat from the cast iron pan and let it rest for 5-10 minutes.
- While the meat is resting, melt 1/4 cup of butter and mix in 1 tablespoon of fresh garlic and a 1/4 teaspoon of garlic salt.
- Then slice the meat thin, place it on a serving dish, drizzle with the garlic butter sauce and enjoy!
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