How To Make Venison Backstrap Recipe
A savory and tender venison backstrap recipe, perfect for any special occasion or dinner party.
Serves:
Ingredients
- 1 venison backstrap
- 2 tbsp of olive oil
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1 tsp of paprika
- 1 tsp of dried thyme
- Salt and pepper to taste
Instructions
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Preheat oven to 400°F (200°C).
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Place the venison backstrap on a lined baking sheet.
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Rub olive oil on both sides of the backstrap.
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In a small bowl, mix garlic powder, onion powder, paprika, dried thyme, salt, and pepper together.
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Rub the seasoning mix all over the backstrap, making sure it’s well coated.
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Bake for 15-20 minutes, or until it reaches an internal temperature of 140-145°F (60-63°C).
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Let the backstrap rest for 5 minutes before slicing it into thin pieces and serving.
Nutrition
- Calories : 220 kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 100mg
- Sodium : 80mg
- Total Carbohydrates : 1g
- Protein : 30g
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