Can you cook venison backstrap with vegetables in the skillet?

Preparing the Skillet and Ingredients

To cook venison backstrap with vegetables, start by heating a skillet over medium-high heat. Use a skillet with a non-stick coating or season a cast-iron skillet with a thin layer of oil to prevent the meat from sticking. Cut 1-2 pounds of venison backstrap into 1-inch thick slices and season with salt, pepper, and your choice of herbs. Choose 1-2 cups of mixed vegetables, such as bell peppers, onions, and mushrooms, and slice them into 1-inch pieces. You can also add some aromatics like garlic and shallots to the skillet.

Cooking the Venison and Vegetables

Add 2 tablespoons of oil to the preheated skillet and sear the venison slices for 2-3 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature of the meat, aiming for 130-135°F for medium-rare. Remove the venison from the skillet and set it aside to rest. Add the sliced vegetables to the skillet and cook for 3-5 minutes, or until they’re tender but still crisp. Return the venison to the skillet and simmer for an additional 2-3 minutes, allowing the flavors to meld together.

Serving and Tips

Serve the cooked venison backstrap with the vegetables and sauce from the skillet. You can also add a side of roasted potatoes or a salad to round out the meal. To ensure the venison stays tender, avoid overcooking it, and use a gentle heat when cooking the vegetables. Additionally, let the venison rest for 5-10 minutes before slicing and serving, which will allow the juices to redistribute and the meat to retain its tenderness.