Ingredients:

  • 2 lbs venison backstrap, trimmed of silver skin
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, minced
  • 1 tbsp maple syrup
  • 1 tsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1 tsp coarse sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp oil for searing

Instructions:

  1. Trim the silver skin (iridescent white membrane) from the venison backstrap using a sharp carving knife.
  2. Combine olive oil, balsamic vinegar, minced garlic, maple syrup, rosemary, thyme, salt, and pepper in a gallon-sized Ziploc bag or vacuum sealer.
  3. Add the venison to the bag and massage the marinade into the meat to ensure full coverage.
  4. Seal the bag and refrigerate for at least 8 hours, up to 24 hours.
  5. Remove the venison from the refrigerator 30 minutes before cooking to bring it toward room temperature.
  6. Heat a cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until the oil shimmers.
  7. Pat the venison dry with paper towels to ensure a proper crust.
  8. Sear the backstrap for 3–5 minutes per side until a deep mahogany crust forms.
  9. Use an instant-read thermometer to pull the meat off the heat when it reaches an internal temperature of 130°F (54°C) for medium-rare.
  10. Transfer the meat to a warm plate and allow it to rest before carving.