Seared Venison Backstrap With Caramelized Onions And Rosemary
recipe at a glance
5 stars - 17 reviews
ready in: 30-60 minutes
serves/makes: 4recipe id: 73784cook method: stovetop
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
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.
382 calories, 16 grams fat, 5 grams carbohydrates, 53 grams protein per serving
. This recipe is low in sodium. This recipe is low in carbs.
ratings & reviews
|Nov 18, 2013 Stephany
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 Dan
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 Mic
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
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 GoodFoodFan
This recipe is easy and absolutely delicious!!! Not a scrap left-over!! Highly recommended.
May 9, 2013 deermealer
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
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 Newt
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!
Jan 5, 2013 Satterfield
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.
Dec 29, 2012 smokenbgoodMember since: December 29, 2012
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.