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shirabullock06
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Bring butter to room temperature until soft and spreadable.
In a bowl, combine softened butter, garlic, parsley, thyme, paprika, salt, and pepper.
Blend the ingredients with a fork until well incorporated and aromatic.
Add lemon juice to the mixture for a bright flavor boost.
Set the cowboy butter aside to allow the flavors to develop.
Season the venison backstrap generously with salt and black pepper.
Heat a cast-iron skillet over medium-high heat and add oil.
Sear the backstrap for 4-5 minutes on each side for desired doneness.
Baste the venison with melting cowboy butter as it cooks.
Remove the backstrap and let it rest for 5-10 minutes covered with foil.
Slice the rested backstrap against the grain into thick pieces.
Drizzle remaining cowboy butter over the sliced venison before serving.