The often overlooked ‘other’ red meat, venison backstrap makes for a delicious meal.
After my first hunt and harvest, I ended up with a freezer full of venison and a renewed interest in developing varied recipes to highlight this lean, flavorful meat. While some of the harvest became ground venison and other portions were cut into small steaks, the most prized portion remains the backstrap—the long, tender muscle that runs along the spine. Not everyone has access to venison from a hunter or a local butcher, but many venison recipes translate beautifully to beef. If you don’t have venison, a center-cut filet or beef tenderloin would work very well as a substitute.
Venison can sometimes have a stronger, gamey flavor. One traditional tip is to soak the meat briefly in milk to mellow those notes, but I’ve often found the backstrap itself to be relatively subtle and delicate compared to other game cuts. Its understated flavor makes it an excellent match for sweeter and aromatic accompaniments. In this recipe I pair the meat with a rich blackberry sauce; the fruit’s bright sweetness and jewel-like color contrast beautifully with medium-rare slices of backstrap and lend the dish a warm, seasonal character.
This preparation is particularly suited to cooler months—fall and winter—when deep fruit flavors and warming spices feel most appropriate. Serve the backstrap alongside simple roasted potatoes or a crusty loaf of bread to soak up the pan sauce and meat juices. A dinner like this is both elegant and rustic: an impressive plate to serve guests, yet straightforward enough to make on a weeknight when you want something special.
Seared Venison Backstrap with Blackberry Sauce
- Author: Jess Pryles
- Yield: Serves 4
Ingredients
3–4 lb venison backstrap, whole
3 tsp salt
1 tsp fresh cracked pepper
1 tsp ground nutmeg
6 oz fresh or frozen blackberries
3/4 cup white sugar
1/2 cup balsamic vinegar
1/4 cup cider vinegar
Juice and zest of one lemon
2–4 cloves
1–2 star anise (optional)
Fresh thyme sprigs for garnish
Instructions
- Preheat the oven to 350°F (180°C).
- In a small bowl combine the salt, cracked pepper, and ground nutmeg. Pat the backstrap dry with paper towels, then rub the spice mixture generously over the surface of the meat.
- Heat an ovenproof skillet over high heat until very hot. When the pan starts to smoke lightly, sear the backstrap on all sides, turning every minute or so to develop a uniform brown crust.
- Once seared, transfer the skillet to the preheated oven and roast the backstrap for about 7–10 minutes, depending on thickness and desired doneness. The goal is a medium-rare center; adjust time as needed.
- Remove the pan from the oven and transfer the backstrap to foil. Tent loosely and allow it to rest for 10 minutes before slicing into medallions. Resting keeps the meat juicy and makes for cleaner slices.
- While the meat rests, make the blackberry sauce. Combine blackberries, sugar, balsamic and cider vinegars, lemon zest and juice, cloves, and optional star anise in a small saucepan. Bring the mixture to a boil over medium-high heat. Add a pinch of salt if desired to balance sweetness.
- Boil for about 5 minutes, then use a wooden spoon to press and break up the berries against the side of the pan. Continue to simmer briskly for another 5–10 minutes until the sauce reduces and thickens to a spoonable consistency.
- Slice the rested backstrap into medallions and arrange on warm plates. Spoon a generous portion of blackberry sauce over the meat and garnish with fresh thyme sprigs. Serve immediately with roasted potatoes, seasonal vegetables, or crusty bread to catch the juices and sauce.