Roast Venison Backstrap with Rosemary and Garlic

Ready to roast?

Here’s a quick and easy backstrap recipe for two or three people.

Step 1 – Preheat the oven to 200 degrees C.

Step 2 – Using a mortar and pestle or a spice grinder, grind the salt, rosemary, garlic, sage, and black pepper until it chopped but not powdered or paste.

Step 3 – Rub the entire venison loin with the spice rub until it is well coated. You will likely not use all the rub and can save half for another recipe.

Step 4 – Rub the loin in olive oil until it is well coated, then wrap it firmly in waxed paper or plastic film..

Step 5 – Park it in the fridge for 5 minutes.

Step 6 – Remove from fridge and unwrap. Heat a large cast-iron skillet or Dutch oven over med-high heat and place the loin in the hot roasting pan. Sear the meat on all four sides for approximately 1 minute each until they are browned.

Step 7 – After all sides are seared, put the entire cast iron skillet into the oven and cook for 10 minutes, or until an internal temperature of 55 degrees C is reached.

Step 8 – Remove the cast-iron skillet from the oven and wrap the tenderloin in foil.

Step 9 – Let the venison rest at room temperature for 10 minutes or until an internal temperate of 48 degrees C is reached.

Step 10 – Slice 1 to 2 cm thick just before serving.
Serve with roasted pumpkin, zucchini, potato mash, steamed carrots, broccolini or even a summer salad.

Enjoy!