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Seared Venison Backstrap With Caramelized Onions And Rosemary
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Balsamic marinated backstrap pan seared and served with caramelized onions and garlic. Restaurant quality goodness.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
25 reviews
1 comment
ingredients
2 pounds venison backstrap, about 2-inches thick
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided
garlic powder, to taste
salt and pepper, to taste
1 cup sliced onion
2 cloves garlic, crushed
1 teaspoon minced fresh rosemary
1/2 teaspoon brown sugar
directions
Remove any sliver membrane from the venison. Rinse the backstrap and pat dry.
Combine the balsamic vinegar and 1 tablespoon of the olive oil in a small bowl. Rub the mixture into the venison. Season the venison with garlic powder, salt, and pepper. Let the meat marinate for 30 minutes at room temperature (you can also marinate it in the refrigerator, covered, for up to 8 hours).
Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add the venison. Cook, turning as needed, until browned and medium-rare, about 4 minutes.
Remove the venison from the pan and place on a cutting board. Tent the venison with aluminum foil.
Add the remaining tablespoon of oil to the skillet. Add the onions, garlic, and rosemary. Mix well. Sprinkle the mixture with the brown sugar. Cook, stirring frequently, until the onions are soft and browned, and the mixture is fragrant, about 3 minutes. Remove the skillet from the heat.
Slice the venison into 3/4-inch slices. Serve with the sauteed onions.
recipe tips
Make sure the venison is at room temperature before cooking so it cooks evenly.
Resting the meat before slicing helps retain its juices, resulting in a more flavorful and tender dish.
If you want true caramelized onions, cook them first over low heat in a combination of butter and oil. They will take 20-30 minutes (but it's worth it!). Add the garlic during the last 5 minutes of cooking. Keep the mixture warm while cooking the venison.
common recipe questions
Can I use a different type of vinegar if I don't have balsamic?
Yes, you can use red wine vinegar or apple cider vinegar as a substitute, though the flavor will change slightly. Balsamic vinegar adds a unique sweetness that complements the venison well.
Is it possible to over-marinate the venison?
Marinating the venison for too long, especially in an acidic mixture, can start to break down the fibers of the meat, potentially making it mushy. It's best to stick to the recommended marination time.
Can I grill the venison instead of pan-searing?
Grilling venison over medium-high heat can add a wonderful smoky flavor. Just be sure to watch it closely, as venison can cook quickly.
How do I know when the venison is medium-rare?
Using a meat thermometer is the most reliable method. For venison, medium-rare is achieved at an internal temperature of about 135 degrees F. Remember, the meat will continue to cook slightly after being removed from the heat.
What can I do if I don't have fresh rosemary?
Dried rosemary can be used in place of fresh. As a general rule, use one-third the amount of dried herb when substituting for fresh because dried herbs are more concentrated in flavor.
Can I add other vegetables to the caramelized onions?
Yes, mushrooms or bell peppers can also be added to the skillet with the onions for additional flavor.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to keep the meat moist.
Is there a way to make this dish without using aluminum foil to tent the meat?
Tenting with foil is recommended to keep the meat warm and allow it to rest, which helps redistribute the juices. If you don't have foil, you can use a lid or another plate inverted over the meat as an alternative.
Can I make a sauce to accompany the venison?
Using the fond (brown bits) left in the pan after searing the venison, you can create a simple pan sauce by deglazing with a splash of wine or broth, then simmering and reducing it with a bit of butter, salt, and pepper.
What sides pair well with this dish?
Roasted or mashed potatoes, steamed green beans, or a simple arugula salad dressed with olive oil and lemon juice complement the flavors of the venison well.
nutrition data
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.
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reviews & comments
August 1, 2020
Delicious -- definitely a restaurant-worthy recipe!! My back strap was already sliced into 3/4" 'steaks' so that's what I marinated. I also sauteed the onions first and added a few sliced mushrooms as well, and once caramelized and browned, removed them from the pan and added the olive oil and venison pieces. Once browned, I put the onion mixture on top and splashed some red wine in the pan. Served with a garden salad, baked potato and bread fresh from the oven ... hubby and I both loved it!! Thanks for a great recipe!
April 27, 2020
Really good I did seare in cast iron skillet till blackened and internal temp hit 120 degree's. Used same onion garlic as described but added flower when onion mix was done. Cooked a few minutes and used dry red wine to make gravy. Served with mashed potatoes. Really good.
April 2, 2020
So good! Even my super-picky 6-year-old loved it. Added some baby carrots to the pan with the onions and herbs (had to keep cooking them after the onions were done though) and served with mashed potatoes and cabernet sauvignon. Best meal in ages.
September 13, 2016
This was an easy recipe that delivers an awesome flavor.
August 15, 2015
Amazing! I set my timer for 4 minutes on first side, 3 minutes on back side then 1 minute on the third side (kinda triangular shaped) and it was PERFECTLY cooked. Don't move the meat except to flip it. I recommend doubling the onions/garlic though, as they went quickly. Served it with cheesy herbed grits to pull that rosemary flavor back in again.
June 26, 2014
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.
February 1, 2014
Absolutely delicious....my favorite venison recipe that I have tried. Very simple to prepare.
January 22, 2014
So delicious!!
December 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 :)
November 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.
November 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.
October 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!!!!!!
September 26, 2013
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.
June 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!
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.
February 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!
January 5, 2013
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.
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.
November 28, 2012
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!
November 27, 2012
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.
November 19, 2012
Turned out great!
September 26, 2012
Might be the best backstrap recipe I have eaten. Comes out super tender and flavorful.
November 8, 2011
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.
May 10, 2011
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.
April 11, 2011
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.