Tender venison backstrap with a fragrant garlic and herb crust that highlights the meat's natural flavors. This elegant preparation transforms wild game into a restaurant-quality dish perfect for special occasions.
Recipe Details
Ingredients
- 600g venison backstrap, trimmed
- 6 cloves garlic, minced
- 60ml mixed fresh herbs (rosemary, thyme, sage), chopped
- 45ml Dijon mustard
- 45ml olive oil
Instructions
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Remove 600g venison backstrap from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper.
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In a small bowl, mix 6 cloves garlic, 60ml mixed fresh herbs (rosemary, 45ml Dijon mustard, and 45ml olive oil to form a paste.
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Heat an oven-safe skillet over medium-high heat. Sear venison on all sides for 2-3 minutes per side until golden brown.
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Remove from heat and brush the herb mixture all over the seared venison, coating evenly.
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Preheat oven to 200°C (400°F). Roast for 8-12 minutes for medium-rare (internal temp 54°C/130°F), or adjust for desired doneness.
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Remove and tent with foil. Rest for 10 minutes before slicing. The temperature will rise 3-5 degrees during resting.
Tips
Venison Basics: Venison is very lean and can become tough if overcooked. Medium-rare to medium is ideal for tenderness and flavor.
Trimming: Remove all silver skin and fat before cooking as venison fat can have a strong gamey flavor.
Temperature Guide: For rare: 49°C (120°F), medium-rare: 54°C (130°F), medium: 60°C (140°F). Use a meat thermometer for accuracy.
Herb Selection: Fresh herbs are essential. Rosemary, thyme, and sage complement venison's earthy flavor perfectly.
Sourcing: Find venison at specialty butchers, farmers markets, or online. Farm-raised venison is milder than wild.
Serving Suggestions: Pair with roasted root vegetables, wild rice, or a tart cherry sauce that complements the rich meat beautifully.