How to Cook Venison Backstrap

 Are you looking for a delicious and healthy way to cook venison backstrap? Look no further! Venison backstrap, also known as loin, is a lean and tender cut of meat that can be cooked in a variety of ways. In this article, we will guide you through the steps to cook a mouth-watering venison backstrap that will impress your dinner guests.

Venison Backstrap


Before we start, let's gather the ingredients:

  • 1 venison backstrap, about 2-3 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste


Step 1: Marinate the backstrap

Marinating the backstrap will add flavor and keep it moist during cooking. Mix together the olive oil, garlic, thyme, rosemary, salt, and pepper in a bowl. Rub the mixture all over the backstrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.

Step 2: Preheat the oven

Preheat the oven to 400°F (200°C).

Step 3: Sear the backstrap

Heat a large skillet over high heat. Add the butter and let it melt. Sear the backstrap on all sides until browned, about 2-3 minutes per side.

Step 4: Roast the backstrap

Transfer the backstrap to a baking dish and roast it in the oven for 10-15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Use a meat thermometer to check the temperature.

Step 5: Rest and serve

Remove the backstrap from the oven and let it rest for 10 minutes. This will allow the juices to redistribute and make the meat tender. Slice the backstrap into thin pieces and serve.

Pros and Cons of Cooking Venison Backstrap


  • Lean and healthy: Venison backstrap is low in fat and high in protein, making it a healthy choice.
  • Tender and flavorful: When cooked correctly, venison backstrap is tender and flavorful.
  • Versatile: Venison backstrap can be cooked in a variety of ways, such as grilling, roasting, or pan-searing.


  • Expensive: Venison backstrap can be expensive compared to other cuts of meat.
  • Gamey taste: Some people may not like the gamey taste of venison.
  • Difficult to cook: Venison backstrap can be difficult to cook if not done correctly.


Now that you know how to cook venison backstrap, you can impress your family and friends with a delicious and healthy meal. Remember to marinate the backstrap, sear it in a hot skillet, and roast it in the oven until it reaches the desired temperature. Enjoy!


Q: Can I grill venison backstrap?

A: Yes, you can grill venison backstrap. Follow the same marinating and cooking instructions, but grill it over medium-high heat instead of searing it in a skillet.

Q: How long can I marinate venison backstrap?

A: You can marinate venison backstrap for up to 24 hours in the refrigerator.

Q: How do I know when the backstrap is done?

A: Use a meat thermometer to check the internal temperature. For medium-rare, the temperature should be 130°F (54°C) and for medium, it should be 140°F (60°C).

Q: What can I serve with venison backstrap?

A: Venison backstrap goes well with roasted vegetables, mashed potatoes, or a side salad.