VenisonWild Recipes

Venison Backstrap Medallions and Roasted Veggies

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3.7 from 7 votes

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A venison backstrap, or loin of any kind, cooked to perfection in a skillet alongside roasted vegetables, is a
culinary experience that never fails to satisfy. The tender, lean nature of the backstrap lends itself beautifully to skillet
cooking, allowing for a quick and precise sear that locks in its natural juices and imparts caramelization. With so many
culinary scientific breakthroughs in recent years, it is still the simplicity of using a skillet that brings out the best in the
venison, accentuating its distinct flavor without overwhelming it. Paired with roasted vegetables, the dish becomes a
harmonious blend of textures and earthy undertones.

Beyond the outstanding taste, the health benefits of venison are wonderful as well and venison is a much
healthier option than beef. Venison backstrap is a low-fat, high-protein option rich in essential nutrients like iron and B
vitamins, making it a healthy choice for anyone mindful of their diet. Cooking in a skillet further enhances its appeal by
ensuring a quick yet flavorful process that retains the nutritional integrity of the meat. The efficiency of the skillet
method gives an option for new cooks inexperienced with wild game while offering a delicious and health-conscious
option for those seeking a satisfying and nutrient-packed meal. While we are on the topic, if you are new to cooking wild
game and new to skillets, make sure you read up on seasoning a skillet for best use.

Serving Size: 4 servings
Time to make: 40-45 minutes
Special Equipment: Standard kitchen appliances
Also works with: Beef Filet/Steak, Elk, Moose

Looking for more venison steak recipes? Try out this grilled venison steak salad!

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Venison Backstrap Medallions and Roasted Veggies

Recipe by Dustyn Carroll
3.7 from 7 votes
Course: Venison, Wild Recipes


Prep time


Cooking time


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  • 1 cup fresh cilantro

  • 1 small fresh red chile, seeded and chopped

  • 2 tbsp minced garlic

  • 1 tbsp tomato paste

  • 2 tsp red wine vinegar

  • 1 tsp smoked paprika

  • tsp ground cumin

  • tsp brown sugar

  • 5 tbsp olive oil

  • pound Brussels sprouts, trimmed and quartered

  • 1 large sweet potato, cubed

  • Harvesting Nature Big Game Blend, or Salt and pepper to taste

  • Venison backstrap (loin) cut into 4 steaks


  • Preheat the oven to 450°F.
  • Combine cilantro, chile, garlic tomato paste, paprika, cumin, brown sugar and 2 tbsp olive oil in a small food processor. Pulse, scraping down the sides as needed until pureed. Set aside.
  • Heat 2 tbsp oil in a large cast iron skillet over medium-high heat. Reduce heat to medium and add the Brussels, sweet potato, and ¼ tsp salt and pepper. Cook, stirring in often, until almost tender, 9-12 minutes. Transfer to a plate.
  • Season the backstrap with Harvesting Nature Big Game Blend (or salt and pepper). Heat up a tbsp of olive oil in the pan. Add backstrap and cook until browned, about 1 minute per side.
  • Nestle the vegetables around the backstrap in the pan. Top the backstrap with half of the reserved sauce. Transfer to the oven and roast until the backstrap is at the desired doneness, about 8 minutes. Stir the remaining sauce into the vegetables and serve them with the backstrap filets.
  • Enjoy!

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Dustyn Carroll

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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