Old Timber Outdoors
Seared venison backstrap medallions in a cast-iron skillet with garlic butter
Illustration
All recipes Deer backstrap (loin)

Cast-Iron Backstrap Medallions with Garlic Butter

Medallions seared hard in a hot skillet and finished with butter, garlic and the pan juices.

4 servings20 min hands-on32 min total

Campfire or stove and oven · Dinner

Skill: Easy

Untested draft

Ingredients

  • 1½ lbDeer backstrap (loin), cut into 1-inch medallions
  • 3 tbspButter
  • 4 clovesGarlic, smashed
  • 1 tspBlack pepper, coarsely cracked
  • Salt, to taste

You'll need

Cast iron skillet, Instant-read thermometer.

Leftovers

Serve right away. Refrigerate leftovers within 2 hours.

Method

  1. Trim the silver skin from the backstrap and cut it into 1-inch medallions. Pat dry and season with salt and the cracked pepper.
  2. Heat the cast-iron skillet over high heat or hot coals until a drop of water skitters across it.
  3. Sear the medallions without moving them for about 2 minutes, then turn.
  4. Add the butter and garlic. Tilt the pan and spoon the foaming butter over the meat.
  5. Cook until an instant-read thermometer reads 160°F in the thickest medallion (federal guidance for venison). See the doneness note.
  6. Rest 5 minutes and spoon the pan butter over the top to serve.
Cook to 160°FThe federal food-safety guide lists venison, wild or farm-raised, at 160°F. Check the thickest piece with an instant-read thermometer.
  • Trim silver skin before cutting medallions.
  • Pat the meat dry so it sears instead of steaming.

Food safety sources