Quick Answer
To achieve a nice sear on venison backstrap in a skillet, use high heat, a hot skillet, and a small amount of oil. Cook for 2-3 minutes per side, or until the internal temperature reaches 130-135°F for medium-rare. This will lock in juices and create a crispy crust.
Preheating the Skillet
Preheating the skillet is crucial for achieving a great sear on venison backstrap. Fill the skillet with 2-3 tablespoons of oil and place it over high heat. Once the oil starts to smoke, reduce the heat to medium-high and swirl the oil around to coat the bottom of the skillet. This hot skillet is now ready for the venison.
Cooking the Venison
Season the venison backstrap with salt, pepper, and any other desired herbs or spices. Place the venison in the hot skillet and sear for 2-3 minutes per side, depending on the thickness of the meat. Use a thermometer to monitor the internal temperature and aim for 130-135°F for medium-rare. Avoid pressing down on the venison with your spatula, as this can push out juices and prevent a nice sear.
Finishing Touches
Once the venison is cooked to your liking, remove it from the skillet and let it rest for 5-10 minutes. This will allow the juices to redistribute and the meat to retain its tenderness. During this time, you can add aromatics like garlic or onions to the skillet and cook them in the remaining juices. Serve the venison with these flavorful aromatics spooned over the top.
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