Quick Answer
For cooking venison backstrap in a skillet, you'll need a cast-iron or stainless steel pan, a thermometer, tongs or a spatula, and a small amount of oil or fat. Season the pan with a small amount of oil before heating it. Use a medium-high heat setting.
Essential Pan and Tools
When selecting a pan for cooking venison backstrap, choose a cast-iron or stainless steel option. These materials retain heat well and can handle high temperatures. A 12-inch pan is a good size for cooking a 1-2 pound backstrap. Make sure the pan is clean and dry before heating it. Add a small amount of oil to the pan and use a paper towel to spread it evenly. This will prevent the meat from sticking to the pan.
Cooking Techniques and Safety Precautions
To cook the venison backstrap, bring the pan to a medium-high heat setting (around 400°F). Use a thermometer to monitor the temperature. Sear the meat for 2-3 minutes per side, or until a nice crust forms. Use tongs or a spatula to flip the meat. Cook the meat to your desired level of doneness using a meat thermometer. For medium-rare, cook the meat to 130-135°F for 5-7 minutes total cooking time. For medium, cook to 140-145°F for 7-9 minutes total cooking time. For well-done, cook to 160-170°F for 12-15 minutes total cooking time. Remember to let the meat rest for 5 minutes before slicing.
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