Garlic Parmesan Venison Backstrap and Skillet Potatoes

Few things are more satisfying than a perfectly grilled venison backstrap alongside a cast iron full of crispy, golden potatoes. This recipe keeps the technique simple and lets the ingredients do the work — a trimmed backstrap rubbed with olive oil, garlic, salt, and pepper, grilled hot and fast to medium rare, served alongside baby potatoes cooked cut-side down in butter with caramelized onions, garlic, and a generous finish of freshly grated Parmesan. Everything cooks together on the grill at the same time and comes together in under 25 minutes. A wild game dinner that feels impressive without asking much of you.

Instructions

1. 01

   Preheat your grill to 400–425°F for direct heat cooking. Place a large cast iron skillet on the grates while the grill comes to temperature so the skillet is fully preheated before anything goes in. A hot cast iron from the start is what gives the potatoes their deep golden crust — adding them to a cold pan will steam them instead of sear them.

2. 02

   Halve the baby potatoes and toss them with olive oil, salt, and black pepper until evenly coated. Set aside until the skillet is ready.

3. 03

   Add the butter to the preheated cast iron skillet. Once melted and beginning to foam, place the potatoes cut-side down in a single layer across the surface of the skillet. Close the lid and cook for approximately 10 minutes without disturbing them. The direct contact between the cut side of the potato and the hot butter is what builds that golden crust.

4. 04

   While the potatoes are getting their initial cook, pat the venison backstrap completely dry with paper towels. Rub all over with olive oil then season evenly with garlic powder, salt, and black pepper. Allow it to sit at room temperature while the potatoes continue cooking.

5. 05

   After the potatoes have cooked for 10 minutes, add the diced onion to the skillet and stir to combine. Continue cooking for another 8–10 minutes, stirring occasionally, until the potatoes are fork tender and the onions are soft and beginning to caramelize. During the last 2–3 minutes of cooking, stir in the minced garlic and allow it to become fragrant. Watch the garlic closely — at this temperature it can go from golden to burned quickly.

6. 06

   When the potatoes are almost done, place the venison backstrap directly on the grill grates over direct heat. Grill for 3–4 minutes per side, rotating once per side to develop crosshatch grill marks, until the internal temperature reaches 125–130°F for medium rare. Note that thicker backstraps may take up to 6 minutes per side — use a thermometer rather than time alone to judge doneness. Venison is a lean meat that dries out quickly past medium rare, so pull it at the right temperature and trust the rest.

7. 07

   Remove the backstrap from the grill and allow it to rest for 10 minutes before slicing. Remove the cast iron skillet from the grill at the same time. Resting the backstrap is not optional — it allows the juices to redistribute throughout the meat so every medallion is juicy from edge to center.

8. 08

   Slice the rested backstrap into medallions. Move the potatoes to one side of the cast iron skillet and arrange the backstrap medallions alongside them. Finish with a generous grating of fresh Parmesan over the potatoes and a scatter of chopped parsley. Serve directly from the cast iron.