Victoria Loomis's Venison Backstrap

A hunter knows why it’s called hunting. When the pursuit ends with a harvest it ought to be celebrated and shared in gratitude.  It’s no secret the backstrap and tenderloin of a deer are a prized fare. This recipe exists for celebrations and camaraderie in moments such as that. 

This recipe can be used with venison tenderloin or backstrap. 

Special Equipment needed:

Cast Iron Skillet or Grill 

Instructions:

1. When ready to cook , lightly salt steaks on each side.
2. Allow meat to sit out long enough to come to room temperature. Depending on where you are, this may take more or less time. 
3. If preparing in a skillet, heat oil in the skillet to medium - high heat.
4. For grill preparation, when the grate is hot add meat.
5. While the skillet is heating, coat the steaks in Spiceology, Cowboy Crust.
6. Cook for about 3 minutes on each side.
7. Add 1 Tbsp of butter before removing from skillet, with a quick flip on each piece. 
8. Set aside and let rest for at least 10 minutes.
9. Hold berries in hand and smash them.
10. Put them on your steak.

Prepare your sides outside while your meat is resting. I recommend my recipe for Okra and Potatoes, found here. 

Learn more from Chef Victoria Loomis and four other chefs about the many versatile ways to create wonderful meals with venison in this story from our November 2021 issue.