Campfire Venison Backstrap with Garlic Butter and Herbs

There’s nothing better than cooking what you worked for, especially right at camp.This is a simple recipe that turns fresh venison backstrap into a melt-in-your-mouth meal after a long day in the field.

Ingredients

• 1 lb venison backstrap (trimmed clean)

• 2 tbsp olive oil

• 3 tbsp butter

• 3 cloves garlic, smashed

• Fresh rosemary or thyme

• Coarse salt and cracked black pepper

• Optional: a splash of whiskey for a quick pan flambé

Instructions

1. Prep the Meat Pat the backstrap dry with paper towels. Season generously with salt and black pepper on all sides. Let it rest at room temp for about 20 minutes.

2. Build the Fire Get a steady bed of coals, not open flame. You want medium-high heat on a cast-iron skillet or flat stone.

3. Sear the Backstrap Add olive oil to the pan. Once it shimmers, place the meat down and don’t move it for 2–3 minutes. Flip and sear the other side for another 2–3 minutes. You’re looking for that golden crust.

4. Butter & Baste Add butter, garlic, and herbs to the pan. Tilt the pan and spoon that hot garlic-herb butter over the backstrap as it finishes. If you want to get fancy, add a quick splash of whiskey for flavor (and a little show).

5. Rest & Slice Pull the backstrap off the heat at about 125–130°F internal temp for medium-rare. Let it rest 5 minutes, then slice across the grain into medallions.

Serving Tips

Serve it right off the board with campfire potatoes or grilled onions. Pair it with a cold beer or strong coffee, depending on the hour.

Don’t overthink it. Wild game deserves simple cooking, clean fire, good butter, and a little patience.

Rule 1 Outdoors - Built for the ones who earn every meal