Recipe

Venison Backstrap with Garlic Herb Butter

A hot-and-fast sear for tender deer backstrap, finished with a punchy garlic herb butter that melts into every slice.

By Matt Campbell

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4.8

Sliced venison backstrap fanned on a cutting board with melted garlic herb butter and chopped parsley, a cast iron skillet in the background on a warm kitchen counter

If you have deer in the freezer and you want it to taste like something you would happily pay for at a steakhouse, this is the move. We are cooking venison backstrap hot and fast, keeping it juicy and pink in the center, then letting a garlic herb butter do what butter does best: make everything taste like you knew exactly what you were doing.

This recipe is friendly to beginners and forgiving if your backstrap is not a perfect, uniform log. The big keys are simple: dry the meat well, do not overcook it, and let it rest. Also, taste your butter before it hits the steak. That is the whole vibe.

Raw venison backstrap on a parchment lined tray with small bowls of salt, black pepper, minced garlic, chopped parsley, lemon, and butter arranged on a bright kitchen counter

Why It Works

Tender, not livery: Backstrap is the prime cut. A quick sear keeps it steak-like instead of dry and gamey.
Crisp edges, juicy center: High heat gives you that browned crust while the inside stays medium-rare.
Butter that actually matters: Garlic, lemon, and herbs cut through richness and wake up venison’s natural flavor.
Repeatable doneness: A thermometer and a short rest mean you can nail it every time, even on a weeknight.

Pairs Well With

Storage Tips

Refrigerator: Store sliced venison (and any extra butter) in airtight containers for up to 3 days.

Freezer: Freeze tightly wrapped slices for up to 2 months. For best texture, freeze in a single layer first, then bag.

Reheating without turning it into jerky: Warm gently. My favorite is a skillet on low with a small knob of butter and a splash of broth or water, covered, just until heated through. Or microwave at 50% power in short bursts.

Leftover glow-up: Slice thin and tuck into tortillas with sautéed onions and a squeeze of lime, or pile onto a toasted roll with horseradish mayo.

Common Questions

What is the best cut of deer for this recipe?

Backstrap is the classic choice because it is naturally tender and cooks like a small loin. You can also use tenderloin, but reduce cook time since it is thinner and even more delicate.

How do I keep venison from tasting gamey?

Start with good trimming. Remove silver skin and any thick surface fat, which often helps reduce strong flavors. Then keep seasoning simple but confident (salt, pepper, and the butter do most of the work), and do not overcook. The garlic herb butter and a little lemon help a lot too.

What internal temperature should venison be?

For backstrap, I aim for 125°F to 130°F at the thickest part, then rest 5 to 10 minutes. It will coast up a few degrees. If you prefer medium, pull at about 135°F. Food-safety note: Temperature guidance for wild game can vary depending on handling and local recommendations. Use your preferred safe temperature and consider local guidance. Whole-muscle cuts are often served medium-rare when handled properly.

Can I marinate deer backstrap?

You can, but you do not need to. Backstrap is tender already. If you want extra insurance, do a quick 30 minute marinade with olive oil, garlic, herbs, and a splash of vinegar or lemon. Avoid long acidic marinades (more than a couple hours) or the texture can get weird.

Can I cook this on the grill?

Yes. Sear over high heat, then move to a cooler zone until it hits 125°F to 130°F. Finish with the herb butter right off the grill.

A meat thermometer inserted into the thickest part of a seared venison backstrap in a cast iron skillet, butter foaming around the edges on a stovetop

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel pan
Tongs
Instant-read thermometer
Cutting board
Sharp knife
Small bowl and spoon (for the butter)

The first time I cooked deer backstrap, I treated it like beef. I walked away for a minute, came back, and accidentally invented a new protein: venison sawdust. Since then, I have become annoyingly loyal to two things: high heat and a thermometer. The garlic herb butter happened because I wanted a sauce without making a sauce, and now it is my favorite kind of kitchen cheating. It melts, it glosses, it makes the whole plate smell like you are doing something special, even if you are eating in sweatpants.