One of the first meats I ate when I hopped back on the carnivore train was venison. What I like most about this meat is that I know exactly where it came from, when it was killed, and who killed it. I can be fairly certain that the animal had a good life up until the time it met its end. Though for the most part, the only other types of meat I eat are sustainably and/or organically raised, I still don't have the same connection with those farm-raised animals as I do with the deer in the freezer.
Compared to other meat sources, venison is quite a nutritious option. This meat is high in protein while low in saturated fat. Venison is also an excellent source of B vitamins (B12, B2, and B3 in particular) and iron. You can find a fairly concise description of venison's nutritional profile here. When it comes to cooking venison steaks, I let D take the reins. For this dinner entree, D pan-seared the venison backstraps before finishing them in the oven. According to D, this one of the best pieces of venison he has ever eaten, and I most whole-heartedly have to agree!
Venison Backstrap
makes 2 servings
2 6-oz backstrap fillets
fine sea salt
freshly ground black pepper
2 cloves garlic, pressed
olive oil
1. Preheat the oven to 350 degrees.
2. Generously coat both sides of each fillet with salt and pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add in the pressed garlic and stir.
4. Place the fillets in the skillet. Sear each side of the fillets for two minutes per side.
5. Place the skillet in the oven and cook for an additional 6 minutes.
6. Remove the skillet from the oven.
7. Place the cooked fillets on a cutting board. Let the meat rest for 3-4 minutes.
8. Cut the fillets on the cross-grain (bias cut).
9. Plate up and serve.
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