Description
A delicious venison backstrap recipe enhanced with flavorful juniper butter.
Ingredients
Scale
- 2 pounds venison backstrap
- 2 tablespoons juniper berries
- 4 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Crush the juniper berries and mix them with butter, garlic, salt, and pepper to make the juniper butter.
- Rub the venison backstrap with olive oil and rosemary.
- Heat a skillet over medium-high heat and sear the venison for 2-3 minutes on each side.
- Transfer the skillet to the oven and roast for about 10-15 minutes for medium-rare doneness.
- Remove the venison from the oven and let it rest for 5-10 minutes.
- Slice the venison and serve with juniper butter on top.
Notes
- Let the venison rest before slicing for juicier meat.
- Adjust juniper berries according to taste preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 0g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg