Description
A rich and flavorful venison dish enhanced by a creamy cowboy butter mixture, perfect for family gatherings or special occasions.
Ingredients
- 1 lb (450 g) venison backstrap
- 1/2 cup (115 g) unsalted butter, softened
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp lemon juice
Instructions
- Bring the unsalted butter to room temperature.
- In a bowl, mix the softened butter with minced garlic, parsley, thyme, smoked paprika, salt, and black pepper.
- Use a fork to blend these ingredients until well incorporated.
- Stir in the lemon juice, mixing thoroughly.
- Set the cowboy butter aside to allow the flavors to meld.
- Season the venison backstrap generously with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat and add a small amount of oil.
- Sear the backstrap for 4-5 minutes on each side until it reaches your desired doneness.
- Baste the venison with the melting cowboy butter as it cooks.
- Once cooked, remove the backstrap from the skillet and let it rest covered with foil for 5-10 minutes.
- Slice the rested backstrap against the grain into thick pieces.
- Drizzle any remaining cowboy butter over the sliced venison just before serving.
Notes
Ensure proper resting time for the venison to keep it juicy. You can substitute venison with beef or elk if desired.