Why Venison Deserves Better Seasoning
Venison is one of the most rewarding meats to cook — lean, rich, and full of that wild, earthy flavor that no store-bought protein can match. But it's also one of the most commonly over-seasoned or under-seasoned meats at the dinner table. Get it right, and you've got a meal worth the whole season's wait. Get it wrong, and you're masking what makes it special.
At The Farmhouse Kitchen, we've spent years dialing in a seasoning approach that respects the meat. Here's what works.
Start with the Cut
Not all venison is the same, and your seasoning approach should match the cut:
- Backstrap (loin): The crown jewel. You want to enhance, not compete. A simple coat of seasoning on all sides, a hot cast iron, and a quick sear is all you need.
- Ground venison: More forgiving. Season generously, especially if you're making burgers or chili.
- Roasts and shoulder: Low and slow is the move. Heavy seasoning up front, then let time do the work.
- True Tenderloins (inside cut): Treat like backstrap — quick, hot, minimally dressed.
The Key to Seasoning Venison Well
A few rules that hold true across every cut:
- Season early. Salt and seasoning need time to penetrate. Season at least 30 minutes before cooking — up to 24 hours in the fridge for roasts.
- Pat the meat dry. Moisture is the enemy of a good sear. Dry surface = better crust.
- Don't overcook it. Venison has almost no fat, so it dries out fast. Aim for medium-rare to medium on steaks and backstrap.
- Use a blend worth trusting. Filler-free, no MSG, Preservative-free, Non GMO, gluten-free, clean ingredients, no mystery — just real spices that complement wild game without covering it up. Quality matters.
Our Go-To: Opening Day Seasoning
We built Opening Day Seasoning specifically for moments like this — when you've worked hard for your harvest and the meat deserves something made with the same care. It's small-batch, non-GMO, and completely filler-free. A Virginia farm blend built for venison, beef, chicken, and wild game.
For backstrap: rub generously, let it sit 30 minutes, sear in a cast iron skillet over high heat, 2–3 minutes per side. Rest 5 minutes. Slice and serve.
For ground venison burgers: mix 1-2 tablespoons of Opening Day Seasoning per pound of meat before forming patties. Grill or skillet. Done.
Simple Seared Backstrap Recipe
Ingredients:
- 1–2 lbs venison backstrap
- 2-3 tbsp Opening Day Seasoning
- 2 tbsp butter or avocado oil
- Fresh rosemary (optional)
Instructions:
- Pat backstrap dry with paper towels.
- Coat evenly with Opening Day Seasoning. Let rest 30 minutes at room temperature.
- Heat a cast iron skillet over high heat until smoking. Add butter or oil.
- Sear backstrap 2–3 minutes per side until a deep crust forms.
- Optional: add a sprig of rosemary to the pan and baste during the last minute.
- Rest on a cutting board for 5 minutes before slicing against the grain.
Ready to Stock Up Before the Season Opens?
Don't head into hunting season without a seasoning blend you can trust. Grab a bottle of Opening Day Seasoning — or save with our Most Popular 3-pack bundle — and taste the difference a real, filler-free blend makes.