📝 About This Recipe
Experience the ultimate hunter’s delicacy with this perfectly rendered venison backstrap, prepared with a modern air-frying technique that ensures a flawless edge-to-edge medium-rare finish. This recipe elevates the lean, iron-rich profile of wild game with a savory crust of rosemary, garlic, and smoked paprika, mimicking the high-heat sear of a cast-iron skillet without the mess. It is a sophisticated, tender, and deeply flavorful celebration of forest-to-table dining that will impress even the most discerning palate.
🥗 Ingredients
The Venison
- 1.5 pounds Venison Backstrap (trimmed of all silver skin and cut into two 8-inch logs)
- 2 tablespoons Olive Oil (high-quality extra virgin)
The Dry Rub
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Coarsely Ground Black Pepper
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1 tablespoon Fresh Rosemary (very finely minced)
Finishing Butter
- 3 tablespoons Unsalted Butter (softened)
- 1 teaspoon Fresh Parsley (chopped)
- 1/4 teaspoon Lemon Zest
👨🍳 Instructions
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1
Remove the venison backstrap from the refrigerator 30-45 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the meat.
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2
Use a sharp boning knife to meticulously remove every trace of silver skin from the backstrap, as this connective tissue becomes tough when cooked.
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3
Pat the meat extremely dry with paper towels. Moisture is the enemy of a good crust, especially in an air fryer.
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4
In a small bowl, whisk together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and finely minced fresh rosemary.
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5
Rub the two tablespoons of olive oil all over the venison pieces to act as a binder for the spices.
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6
Generously coat the venison with the dry rub, pressing the spices into the meat with your hands until every surface is covered.
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7
Preheat your air fryer to 400°F (200°C) for at least 5 minutes. A hot basket is crucial for an immediate sear.
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8
In a small ramekin, mash together the softened butter, parsley, and lemon zest. Set this aside for the resting phase.
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9
Place the seasoned backstraps into the air fryer basket, ensuring they are not touching to allow maximum airflow.
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10
Air fry at 400°F for 6 minutes, then carefully flip the meat using tongs.
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11
Continue cooking for another 4 to 7 minutes. Start checking the internal temperature with an instant-read thermometer at the 10-minute total mark.
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12
Remove the venison when it reaches an internal temperature of 125°F for rare or 130°F for medium-rare. Do not overcook venison, as it becomes gamey and dry beyond medium-rare.
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13
Transfer the meat to a cutting board and immediately crown each piece with a dollop of the prepared finishing butter.
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14
Tent loosely with foil and let the meat rest for a full 10 minutes. This allows the juices to redistribute and the butter to melt into a silky glaze.
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15
Slice against the grain into 1/2-inch thick medallions and serve immediately while warm.
💡 Chef's Tips
Always remove the silver skin; it does not render down and will make the meat chewy. Use an instant-read thermometer—seconds matter with lean game meats like venison. If you don't have venison, this recipe works beautifully with beef tenderloin or elk. Resting the meat is the most important step; cutting it too soon will result in all the delicious juices running out onto the board. For an extra smoky flavor, add a pinch of chipotle powder to the dry rub.
🍽️ Serving Suggestions
Serve alongside a rich blackberry or red wine reduction sauce to complement the earthy meat. Pair with roasted garlic mashed potatoes and honey-glazed carrots for a classic rustic meal. A bold Cabernet Sauvignon or a peppery Syrah cuts through the richness perfectly. Serve over a bed of wild rice pilaf with toasted pecans for added texture. Accompany with a side of sautéed oyster mushrooms for an extra umami punch.