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Slices of roasted venison blackstrap in a plate of pan juices.

Venison Backstrap

Kate Schat
I love cooking venison backstrap as rare as possible to get the most enjoyment. Serve with mashed potatoes for soaking up the pan sauce.
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 191 kcal

Ingredients
  

  • 1 ½ pounds venison backstrap silver skin trimmed off
  • Salt and pepper
  • 1 tablespoon butter

Pan Sauce

  • 2 tablespoons soy sauce
  • ⅓ cup balsamic vinegar
  • 1 teaspoon dried thyme
  • Black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons maple syrup

Instructions
 

  • Preheat oven to 350°F.
  • Heat a cast iron skillet over medium heat and add the butter. Season the roast all over with salt and pepper.
  • Let the roast brown really well on all sides. This should take at least 10 minutes to do well.
  • Transfer skillet to oven and roast for 15 minutes. Check the temp: 120°F is considered very rare, which I prefer, but you can cook longer if desired.
  • Remove roast to a plate and cover with foil to keep warm.
  • Return the skillet to low heat on the stove. Add soy sauce, balsamic vinegar, and black pepper.
  • When thickened, remove from heat and add the butter and maple syrup. Stir to combine.
  • Slice the roast now, and either serve with pan sauce or return the slices to the warm pan to cook just a bit longer if desired.

Notes

  • You can serve rare, cook longer in the oven, or gently heat the sliced roast in the warm pan sauce to cook past rare.

Nutrition

Calories: 191kcalCarbohydrates: 6gProtein: 26gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 78mgSodium: 337mgPotassium: 373mgFiber: 0.1gSugar: 5gVitamin A: 136IUVitamin C: 0.1mgCalcium: 18mgIron: 4mg
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