Want the best venison backstrap recipes? These three dishes will have everyone cleaning their plates and coming back for ...

(The water temperature will slowly fall ... three to four times every 2 minutes for rare to medium-rare doneness—around 120 degrees. This venison backtrap recipe comes from noted chef Paul ...

Heat the olive oil in a medium pan, add the venison and sear on all sides. Cook until rare to medium-rare, 2 to 3 minutes on each side. Let rest for 2 minutes. Serve all the components together ...