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Perfect Venison Backstrap or Tenderloin

Recipe by: Jonathan Bowman

I won’t claim that this recipe is original. It is, like most recipes, a compilation of many different recipes I have tested over the years. This is my favorite. You will probably like to make it your own with a slight variation, and I encourage you to do so!


Venison Tenderloin , The younger the deer, the better. Preferably wet-aged between 7-21 days
Sea Salt
Lawry’s Seasoning Salt
Onion Powder
Onion Salt
Garlic Powder
Garlic Salt
2 tablespoonButter, just use enough to have a good amount of butter in the pan.

How to Prepare

  1. Let meat come to room temperature (30 minutes).
  2. Rub meat with seasonings (feel free to use a little olive oil, and do just a sprinkling of each seasoning).
  3. Heat butter in cast iron pan on open fire, stove, grill, or pellet smoker at 8/10 heat.
  4. Cook for 2-3 minutes on each side. It really depends on how thick the steaks are. You want this to be medium rare at the most, so when in doubt pull early. You will need to rest the meat for 5 minutes, and it will continue to cook during the resting. I recommend loosely tenting the meat in foil to retain some warmth.