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.
12 reviews Guest: deermealer 2013-05-09
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!
Guest: Newt 2013-02-20
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!
Guest: Satterfield 2013-01-05
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.
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.
Guest: Okie 2012-11-28
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!
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.
Guest: A Dessert a Week 2012-11-19
Turned out great!
Guest: Dan 2012-09-26
Might be the best backstrap recipe I have eaten. Comes out super tender and flavorful.
Guest: jeff 2011-11-08
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.
Guest: Pooh Bear 2011-05-10
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.
Guest: jeff 2011-04-11
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.
Guest: janekjt 2013-03-17
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.