Introduction
If you’re a fan of venison, you know that the backstrap is one of the most tender and delicious cuts of meat. Cooking it in a cast iron skillet is a great way to enhance its natural flavors and achieve a perfect sear. In this article, we’ll guide you through the process of cooking venison backstrap in a cast iron skillet, ensuring a mouthwatering result every time.
Gather Your Ingredients
Before you start cooking, make sure you have all the necessary ingredients. You’ll need:
- 1 pound venison backstrap
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: herbs and spices for seasoning
Preparing the Venison Backstrap
Begin by trimming any excess fat from the venison backstrap. This will help prevent flare-ups during cooking and ensure a leaner and more tender result. Pat the backstrap dry with paper towels to remove any moisture, as this will help achieve a better sear.
Seasoning the Backstrap
Season the venison backstrap generously with salt and pepper. If desired, you can also add your favorite herbs and spices to enhance the flavors. Common choices include garlic powder, rosemary, thyme, or a steak seasoning blend. Let the backstrap sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat.
Preheating the Cast Iron Skillet
Place a cast iron skillet over medium-high heat and add the olive oil. Allow the skillet to heat up for a few minutes until the oil shimmers and begins to smoke slightly. This is an indication that the skillet is hot enough to achieve a good sear on the backstrap.
Searing the Backstrap
Carefully place the seasoned venison backstrap in the hot cast iron skillet. Let it sear undisturbed for about 2-3 minutes on each side, or until a golden brown crust forms. This will help lock in the juices and create a flavorful outer layer.
Finishing the Cooking Process
Once the backstrap is seared on all sides, reduce the heat to medium and continue cooking for another 5-7 minutes, or until the internal temperature reaches your desired level of doneness. Use a meat thermometer to ensure accuracy: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
Resting and Slicing
Remove the cooked backstrap from the skillet and let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute and results in a more tender and flavorful final product. Slice the backstrap against the grain into thin slices, about ¼ inch thick, and serve immediately.
Serving Suggestions
There are various ways to enjoy your perfectly cooked venison backstrap. You can serve it as the main protein in a meal, accompanied by roasted vegetables and mashed potatoes. Another option is to use the sliced backstrap in sandwiches, tacos, or salads for a quick and delicious lunch or dinner.
Conclusion
Cooking venison backstrap in a cast iron skillet is a simple yet effective way to elevate this already exquisite cut of meat. By following these steps, you’ll be able to achieve a perfectly seared and tender backstrap that will impress your family and friends. Experiment with different seasonings and enjoy the flavorful results of your culinary endeavors!