Ingredients:

  • 1 lb venison backstrap, trimmed of silver skin
  • 1 tsp sea salt
  • ½ tsp freshly cracked black pepper
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tbsp high-smoke point oil

Instructions:

  1. Pat the venison backstrap completely dry with paper towels to ensure a crispy crust.
  2. Mix sea salt, black pepper, smoked paprika, and garlic powder; coat the meat evenly on all sides, pressing the spices into the flesh.
  3. Allow the meat to sit at room temperature for 20 minutes to ensure even cooking.
  4. Place a cast iron skillet over medium-high heat and add the oil until it shimmers and begins to smoke.
  5. Lay the backstrap in the pan and sear for 3-4 minutes without moving it until a deep mahogany crust forms.
  6. Flip the meat and sear the opposite side for another 3-4 minutes.
  7. Add butter, smashed garlic, and herb sprigs to the pan.
  8. Tilt the pan and continuously spoon the foaming flavored butter over the venison for the final 2 minutes of cooking.
  9. Remove the roast from the pan when the internal temperature reaches 125°F (52°C).
  10. Transfer the meat to a warm plate, cover loosely with aluminum foil, and let rest for 10 minutes before carving.