2 pounds venison backstrap, cleaned of any silvery membrane 2 tablespoons balsamic vinegar 3 tablespoons olive oil, divided 1 cup white or yellow onion, sliced 2 cloves garlic, mashed 1 teaspoon fresh rosemary 1/2 teaspoon brown sugar garlic powder coarse salt freshly ground black pepper
Rinse venison and pat dry. Season liberally with garlic powder, salt and pepper. Add balsamic vinegar and 1/3 of the olive oil. Rub into meat and let marinate for 30 minutes.
Heat 1/3 of the olive oil over medium high heat. Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Remove from heat and tent with foil.
Add remaining olive oil to pan. Add onions, garlic and rosemary. Sprinkle with brown sugar. Toss and cook until onions brown and are slightly caramelized, about two minutes. Remove from heat. Slice venison at an angle and serve with onion and garlic mixture.
The backstrap is among the most tender portions of a deer or elk. This is a highly flavorful meat after marinating. Rosemary, with its slight aroma of lemon and pine, goes naturally with venison. The caramelized onions round out this dish. Excellent recipe.
Tom February 1, 2014 REVIEW:
Absolutely delicious....my favorite venison recipe that I have tried. Very simple to prepare.
Tee January 22, 2014 REVIEW:
HTown December 12, 2013 REVIEW:
Excellent! Love how quick and simple this is yet delicious as well. I used coconut oil instead of olive oil to sear my venison since it has a higher oxidation point. And was out of brown sugar, so used pure maple syrup instead. Turned out perfect and received rave reviews from my husband and 4 yr old :)
Stephany November 18, 2013 REVIEW:
I love this recipe! I had never had venison and a friend gave us some. I came across this recipe and it sounded pretty good. I made it and my husband and I loved it. I couldn't wait for next year so my husband could go hunting. A year later I'm making it again. This will always be my go to recipe.
Dan November 16, 2013 REVIEW:
Absolutely freaking great! Have been making this for several years now. This was the first time I used the brown sugar and even that little bit does add a certain wow factor - but this recipe is great without it too. This recipe works very well with venison chops too. I have used dried garlic and dried rosemary - they work but it is far better with fresh ingredients. Cooking time works for high heat, expect 6 or seven minutes in a medium high pan (the meat often has a triangular shape so 2 minutes a side worked nicely for me). This is my 'go-to' back strap recipe and one of only a few ways I like to prepare venison.
Mic October 22, 2013 REVIEW:
ABSOLUTELY AMAZING!!!!!! I was looking for a recipe that would hook line and sinker my wife into enjoying venison like my two boys and I do. My wife LOVED this dish and my boys and I loved it too. Thank you so much!!!!!!
Game On September 26, 2013 REVIEW:
By far the best backstrap recipe I have ever made. Every single person who has tried it has loved it. I get more requests to share this recipe than any other I make. Unfortunately, for those first timers exposed to venison with this recipe will be sorely disappointed when they try it any other way. This one is the gold standard.
GoodFoodFan June 21, 2013 REVIEW:
This recipe is easy and absolutely delicious!!! Not a scrap left-over!! Highly recommended.
deermealer May 9, 2013 REVIEW:
I am so happy I finally tried this recipe. I had book marked it this past winter and was hesitant to try. Not only was is easy, it was NOT time consuming! And boy was it delicious! My husband and girls loved it too. We are def having it for left overs. I do agree that it needs to be cooked longer than 1min per side, for my liking. I did 2min per side and it was still rare, mostly in middle. I can't wait to make it for my mom and try the red wine as substitute or raspberry vinaigrette. Enjoy folks!
janekjt March 17, 2013 COMMENT: Good but I changed the marinade to red wine vinegar in order to make a sauce. Sauted the onions then added red wine and reduced till thick. Then added beef stock and reduced till coats spoon and then added simple demi glace and added butter to enrich. Turned out great and even better the next day.
Newt February 20, 2013 REVIEW:
Very good! I substituted red wine vinegar for basalmic vinegar. My wife commented that I could serve this at a high end restraint for $25 bucks a plate. We really enjoyed this recipe!
Satterfield January 5, 2013 REVIEW:
My husband and I were looking for a new way to prepare our venison backstrap. We eat venison often, but get tired of the same preparations. The flavor this recipe creates is so unique. I had to make a couple of substitutions, because I didn't want to go to the store, but the end result was excellent. (Substitutions- raspberry vinaigrette dressing for balsamic vinegar and garlic salt for garlic cloves) While I was marinating the meat, I prepared the caramelized onions, which saved me a little time in the end. I simply kept them warm while cooking the meat. After putting them atop the meat before serving, I poured some of the drippings from the pan over the meat and onions. It was tender and full of flavor.
Member since: Dec 29, 2012
smokenbgood December 29, 2012 REVIEW:
This was probably the best venison recipe I tried. Made it for company as an appetizer and it was a big hit! It's a keeper.
Okie November 28, 2012 REVIEW:
I wanted to try it but had to substitute some things: red wine vinegar for the balsamic, red onion for the white, canola oil for the olive, and dried rosemary for the fresh. I only had time to marinade it for about 10 minutes. It was still wonderful and my kids liked it! We slice our backstrap very thin so I only fried it for a minute or so each side. Wow - thanks for posting - I've already filed it in my cookbook. I can't wait to try it without all the substitutions!
Member since: Nov 27, 2012
COUNTRYGENT November 27, 2012 REVIEW:
Had this tonight with some fresh Venison Back Straps. I was leary at first, but I trust the ingredients and Got to tell you, this was by far the Very Best Venison I have ever eaten in all my 68 years...
Better than any prime rib ever. cooking time needs adjusting. 4 minutes is not enough for 2" thick strap. 5 1/2 min and it was still quite rare. but melt in your mouth and I could not resist adding some butter to the browning stage. AMAZING is all I can say about this recipe.
A Dessert a Week November 19, 2012 REVIEW:
Turned out great!
Dan September 26, 2012 REVIEW:
Might be the best backstrap recipe I have eaten. Comes out super tender and flavorful.
jeff November 8, 2011 REVIEW:
I scaled this recipe down for two and made it without the brown sugar. Turned out great and the leftovers were equally great the next day.
Pooh Bear May 10, 2011 REVIEW:
Excellent and easy use of backstrap. Recipe with a less oil is only 5 points on the Weight Watchers program. I recommend it very much.
jeff April 11, 2011 REVIEW:
I made this tonight and believe me, I am not a cook! I followed the instructions and it turned out fantastic! Simple and easy to do.
whoever posted this.....thanks.