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.
canadiancook Member since: February 7, 2014 REVIEW:
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.
Feb 1, 2014
Absolutely delicious....my favorite venison recipe that I have tried. Very simple to prepare.
Jan 22, 2014
Dec 12, 2013
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 :)
Nov 18, 2013
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.
Nov 16, 2013
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.
Oct 22, 2013
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!!!!!!
Sep 26, 2013
Game On 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.
Jun 21, 2013
This recipe is easy and absolutely delicious!!! Not a scrap left-over!! Highly recommended.
May 9, 2013
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!
Mar 17, 2013
janekjt 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.
Feb 20, 2013
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!