I can say with 100 percent confidence that this recipe is quite possibly the easiest (yet tastiest) dish I’ve made in a long time.
October 30, 20251 min read
I’m a sucker for a sauce, be it horseradish sauce or red wine reduction. I’ve always found that sauces can enhance the flavor of the meat if you pair the ingredients properly.
But, I have always found that the sauce can enhance the flavor of the meat, if you pair the ingredients properly.
The saltiness and richness of the venison backstrap paired with the fresh, aromatic dill contrasted beautifully.
This dish came together in minutes with minimal cleanup. I didn’t even marinate the deer — I just thawed it, seasoned it with my favorite spices, and seared it in a super-hot cast-iron skillet.
Remove backstrap from refrigerator and place on counter for at least 30 minutes to come up to room temperature.
Turn oven on to 350 degrees.
Heat a cast-iron skillet over high heat.
Pay venison dry with a paper towels.
Cover with olive oil and generously season with seasoning.
When cast iron is smoking and hot, place venison in pan, searing on each side for 3-4 minutes.
Place in oven for 5 minutes.
Remove, place butter in pan, coat venison and set aside to rest.
While venison rests, combine sour cream, heavy cream, whole-grain mustard, fresh dill and lemon juice in a bowl and mix until smooth, season with salt and pepper.
Spoon the creamy dill sauce on the bottom of a plate.
Thinly slice venison and place on top of plate.
Garnish with fresh dill, whole grain mustard and flaky salt.
