What's For Dinner: Venison Backstrap

For dinner tonight we thawed some venison and had a little steak for dinner. For sides I served roasted potatoes and a spinach salad. D was in charge of cooking the backstrap, or loin (a super-tender cut). First, he heated several tablespoons of olive oil in a skillet over high heat. He then seared each backstrap steak for about 6 minutes on each side. To finish the steaks, he placed the skillet into the oven and cooked the meat for another 6 minutes. He then removed the skillet from the oven and placed the steaks onto a cutting board to rest for several minutes. He sliced the steak into thin strips for serving. I followed the same roasted potato recipe as before; I also used the same balsamic vinaigrette dressing as before, too. For the salad, I put together baby spinach leaves, dried cranberries, crumbled feta cheese, and a few cubes of sourdough bread.