Herb Crusted Broiled Venison Back Strap

[NorthNJHunter]

Looks great!

[DV1]

I had it on the very top rack, as close to the flame as you can get, maybe 3-4 inches. I usually do it a little below that tho. If you want it cooked similar to whats in the pic, exactly 5 min per side. I actually like mine a little more rare then it was, so next time I'm going to do it for 4 min per side. Another great way to do venison on the stove is in a cast iron skillet, then broiler. Put a heavy duty cast iron skillet on the stove top, put the heat to high. Don't add any butter or oil to the pan, just keep it dry. Let the skillet get BURNING hot, and toss in a lightly oiled back strap. Only cook it about 45 seconds per side, and this will give it a great sear. Finish it in the broiler by putting the entire skillet in the broiler, and cook it to your liking. After the sear, I do it for about 1-2 min per side in the broiler for rear. Sometimes I do it like this only with a basic dry rub, sometimes I do a coffee dry rub, sometimes I get creative and make a homemade guac to top it with. Here's a link to another recipe with pix that I posted here a while ago. If you make it, let me know how it comes out! If you do the skillet way, be warned it will smoke like hell, open the windows lol

 

https://www.njwoodsandwater.com/topic/16017-coffee-rubbed-blackened-tenderloins-wchipotle-guac-pix/

I always use cast iron when doing venison indoors but I do put something in the pan, either an herb butter that also goes on top, or if just doing salt and pepper on the meat, I put a dab of bacon grease in the skillet. I save all the grease when I cook bacon for cooking other things.