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Sliced Venison Backstrap With Butter and Garlic

Venison Backstrap With a Garlic Butter Sauce

Course Main Course
Cuisine American
Keyword venison, venison backstrap
Cook Time 2 hours 30 minutes
Servings 4 people


  • 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


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!