Deer Backstrap

Recipe Information

- Prep Time: 5 Min
- Cook Time: Varies
- Servings: 4

Description

At Camp Chef, we encourage everyone to get outside, enjoy fresh air, share meals, and connect—and for those who harvest their own meat, venison backstrap is a standout favorite. This lean, tender cut from the deer loin—similar to beef filet mignon—is perfect for grilling, pan‑searing, or roasting. Simply season it (our Y’all Purpose seasoning is a great choice), sear it on high heat for a few minutes per side, then finish it in the oven or pellet grill until it reaches 135–140°F for medium‑rare or 145–150°F for medium. Popular preparations include garlic‑butter seared backstrap, grilled backstrap with chimichurri, or even bacon‑wrapped versions. High in protein, low in fat, and full of flavor, venison backstrap is an impressive and delicious option for any meal.

Ingredients

**All Ingredients**
- 1 pound Elk or deer backstrap (or tenderloin)
- 2 cloves of garlic
- Butter
- Fresh Rosemary
- Coarse salt and pepper to taste
- Olive oil

Instructions

Step 1: Lightly coat the backstap with olive oil, then add salt and pepper.

Step 2: Preheat pellet grill to 225 °F and smoke backstrap until internal temperature reaches 100 °F.

Step 3: In a small pot or pan, melt 4 tablespoons of butter with 1 sprig of rosemary and 1 clove of garlic. Let butter simmer for 3-5 minutes to make a garlic herb butter. Set aside and use with the final dish.

Step 4: Preheat a cast-iron skillet. Add butter, rosemary, and garlic (not from the previous step). Sear the backstrap on all sides while basting with butter. Do this until crust forms and internal temperature reaches 125 °F.

Step 5: Remove from the cast iron. Cut slices pencil-thick and spoon garlic herb butter over the top. Salt and serve.
 

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