This Deer Backstrap Steak with Mushroom Cream Sauce recipe is one of my all-time favorite comfort foods.
If you want any cooking tips before trying this recipe, check out my guide on How to Cook Venison Steaks. Or if you’re looking for more dinner ideas, check out my complete venison steak recipes page.
If you’re a fan of cream sauces paired with deer steaks, then you’re going to love this one. It’s reminiscent of the wildly popular venison steak au Poivre. But the bourbon, mushrooms, and artichoke hearts (fresh or canned) put this dish on a whole different level.
If you want to get a little fancy you can drizzle the dish with a little truffle-infused olive oil and Parmesan cheese before serving for an upscale meal. While I prefer this steak dish served with pasta, rice, mashed or roasted potatoes work just as well.
Tips for the best sear on backstraps
To get a great sear on your backstrap, it’s a good idea to ensure that the meat is dry before putting it into a hot pan. A wet steak will cause a violent reaction with your hot cooking oil and start to steam the meat instead of searing it. I like to let my steaks sit in the fridge overnight, uncovered on a wire baking rack.
This will help you achieve the ultimate steak exterior for getting that crusty sear you’re after. Leaving the steaks out at room temperature can help get you a nice crust on your steaks, but it’s not as short of a room temperature rest as most recipes lead you to believe. Leaving the steaks out for 30 minutes doesn’t do you any good unless you are cooking a very thin steak.
The temperature on outer layer of the meat will drop a little bit, but the core will be affected very little. I like to leave my steaks out at room temperature for one to two hours before cooking. That’s where you’ll see a noticeable difference.
And having a hot pan is just as important as having a dry exterior on your steaks. If you don’t have a hot pan, it doesn’t matter how dry your steak is on the exterior; you’ll never achieve a golden crust.
Working Ahead to save time
If you’re willing to sacrifice a little flavor, you can make the mushroom sauce for the steaks up to two days ahead of time. In order to do this, you’ll have to skip the step for first searing the steaks and then making the sauce in the same pan as the steaks.
Yeah, you’ll be missing out on a little flavor, but if time is what you’re after, then I think its worth it. By doing this you can also make a double batch of the sauce as it freezes well for up to one month if stored properly.
ingredient Subsitutions
- A great substitute for the bourbon in this recipe is a good sipping brandy. A good quality brandy pairs perfectly with venison and is delicious in cream sauces.
- You can leave out the artichokes and replace them with extra mushrooms.
- A 1/2 teaspoon of Dried thyme leaves can be used in place of fresh.
More Venison Steak Recipes
Below is a list of some of my favorite venison steak recipes. For even more deer meat dinner ideas, check out my complete venison recipes page.
- Grilled Venison Backstrap with Compound Butter
- The Ultimate Deer Steak Marinade
- Bacon Wrapped Venison Backstrap
- How to Cook Venison Chops
- Garlic Herb Marinated Venison Steaks
- Venison Tataki
- Dry Rubbed Venison with Blueberry Sauce
If you make this easy deer backstrap steaks with mushroom cream sauce recipe, be sure to leave a rating and a comment below! Also, tag me on Instagram @Larry__White with some of your creations, and feel free to send me a message with any questions about this recipe.
Deer Backstrap Steak with Mushroom Cream Sauce
Ingredients
For the Venison Steaks
- 2 1/2 tablespoons cooking oil
- 4 venison backstrap steaks (around 6 ounces each)
For the Mushroom Sauce
- 1/2 cup red onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups sliced mushrooms
- 1 cup canned cooked artichokes, drained
- 1/2 cup bourbon or Brandy
- 1/2 cup heavy cream
- 1 cup venison stock or chicken stock
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- kosher salt and ground black pepper, to taste
Instructions
Cook the Steaks
- Heat a large stainless steel or cast iron skillet over medium high heat and add the cooking oil. Season the steaks with salt and pepper.
- Once the pan is hot, sear the steaks on both sides and cook until you reach your desired internal temperature. I like mine cooked to around 125 degrees F internal temperature. Transfer the deer steaks to a plate to rest.
Make the Sauce
- Lower the heat to medium. Add the red onion and cook for 2 to 3 minutes while stirring often. Add the mushrooms, season with salt and pepper. Cook the mushrooms until slightly tender, about 3 to 5 minutes. Add the garlic and cook for around 1 minute.
- Remove the pan from the heat and add the bourbon (or brandy). Carefully light the brandy with a long match.
- When the flame dies, add the stock, heavy cream, mustard and thyme leaves. Bring the mixture to a simmer. Cook until the sauce has reduced its volume by half. The sauce should coat a spoon when it’s ready. Add the cooked artichoke hearts and warm through.
- Add in the fresh chopped parsley. Season to taste with salt and ground black pepper.
Slice and Serve
- Slice the steaks across the grain at around 1/4 inch thickness. Top with the sauce or serve on the side.
NOTES
- Steak doneness matters: Venison backstrap is best served rare to medium-rare (120–130°F). Overcooking will dry it out quickly.
- Let the steaks rest: Always rest your venison steaks for 5–10 minutes under foil to lock in moisture.
- Venison sauce tip: If you don’t want to flambé with bourbon, just let the alcohol simmer off. A good brandy also works beautifully in this recipe.
- Make-ahead: The mushroom cream sauce can be made 1–2 days in advance and reheated gently. It also freezes well for up to a month.
- Pairings: Serve with pasta, mashed potatoes, or wild rice for a full venison steak dinner.
