This venison backstrap steak with mushroom cream sauce is a good one for nights when a plain seared steak just doesn’t cut it. The backstrap gets a nice sear first, then we make a mushroom cream sauce in the same pan. This method adds a savory richness and pairs well with the venison. This may sound like a complicated, fancy steak dinner, but the method couldn’t be easier. If you want to brush up on steak cooking fundamentals, check out my guide on How to Cook Venison Steaks.
Quick Look: Venison Backstrap with Mushroom Cream Sauce
- Ready in: About 50 minutes
- Serves: 4
- Calories: 347 per serving
- Main ingredients: Venison backstrap steaks, mushrooms, heavy cream, bourbon or brandy, stock, Dijon, Worcestershire, canned artichokes.
- Cook method: Sear the steaks in a hot skillet, rest them, then build and reduce the sauce in the same pan.
- Why I like this recipe: It’s an easy steak dinner with a delicious sauce that tastes like you worked hours on it. It’s also prepared start to finish in one pan.
SUMMARIZE & SAVE THIS CONTENT ON
This is one of the first venison steak recipes I added to the blog. It’s a foundational recipe that you can tweak the sauce slightly each time you make it. You sear the steaks first, then build the sauce in the same pan. This allows you to build a layer of flavor that you can’t get with grilled backstrap. Using this technique also gives you a reason to skip the marinade.
With that said, don’t miss my go-to venison marinade, which can be used on everything from bacon-wrapped backstrap and venison chops to what some say is my best venison steak recipe.
Why This Recipe Is great
Ready in under an hour. Backstrap steak portions don’t take long to cook in a skillet. Most cook in under 12 minutes. The entire dish is ready in less than an hour.
You cook the steak and sauce at different times. The backstrap gets cooked first. While the meat rests, you start the sauce. This cuts out the need to multitask.
A one-pan meal. Once the steak comes out, the sauce’s foundation starts with the brown bits and drippings that are in the pan. This elevates the mushroom cream sauce’s flavor. It also saves you from dirtying up another pan.
The sauce adds richness without overpowering. Mushrooms bring earthiness to the table, cream adds richness, and the bourbon ( or brandy) balances everything out.
Key Ingredients
Venison backstrap: Cut into steak-size portions. Thicker cuts give you a better chance at searing the meat until golden brown without overcooking the center.
Mushrooms: Brown them well. Getting good color on the mushrooms gives the sauce extra depth.
Heavy cream: This is what gives the sauce its creamy texture. Let it reduce enough so it coats the spoon.
Bourbon or brandy: A small splash keeps the sauce from tasting flat. It adds a sense of warmth to the sauce that cuts through the richness.
Stock: You can use venison or chicken stock. This adds flavor and thins the sauce out a bit. You can use canned or homemade.
Dijon mustard: Just adds sharpness to the sauce. You could also use a coarse ground mustard for a little bite.
Canned Artichoke hearts: I use canned or jarred. These add a little more earthiness and texture. You can also leave these out without affecting the flavor that much.
Fresh thyme: Fresh thyme works best, but you can also use dried. Rosemary is also an excellent substitute.
How to Make Backstrap with Mushroom Cream Sauce
- Prep the backstrap: Cut into steak-size portions. Trim away any silver skin. Pat the surface dry well with paper towels. If you have time, let them sit out at room temperature for 30 minutes to 1 hour. Once it’s dry, season the steaks lightly with salt.
- Sear the steaks: Heat a heavy skillet over medium-high heat until it’s good and hot. Add the oil. Gently lay the steaks in the pan. Cook on one side until a nice crust forms, then flip. Sear the second side. Pull the venison a few degrees below your final target internal temperature. Set aside to rest.
- Brown the mushrooms: Lower the heat to medium. Add the mushrooms to the same pan. Let them cook until they release their moisture and start to brown.
- Add the aromatics: Stir in the onion and cook until just starting to soften. Add the garlic and cook for 1 minute.
- Deglaze the pan: Add the bourbon or brandy. Let it cook down so the alcohol cooks out. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
- Build the sauce: Pour in the stock, cream, Dijon, Worcestershire, and thyme. Bring to a simmer and reduce by half of its volume.
- Finish the cream sauce: Stir in the artichokes if using and turn off the heat. Add the parsley and season to taste with salt and pepper.
- Slice and serve: Slice the rested backstrap against the grain. Spoon the sauce over the top or serve on the side.
Chef Tips
Dry the steaks ahead: If I have time, I leave them uncovered on a wire rack for 4 to 6 hours before cooking. That dries the surface out better than just patting with paper towels.
Rest thicker steaks at room temp longer: A short 30-minute rest does not make much difference to a thick steak. If your steaks are on the thicker side (over 2 inches), leaving them out for 1 to 2 hours will increase even cooking. Just stay inside basic food-safety limits and don’t leave raw venison out too long.
Make sure the pan is truly hot before the meat goes in: Even a dry steak with a dry exterior won’t sear properly in a pan that isn’t properly preheated. You need both a dry surface on the meat and steady medium-high heat.
Don’t cover the steaks after cooking: Don’t be tempted to cover the steaks with foil after cooking them. This will keep them warm, but it will also cause your steaks to overcook. If you want to warm your uncut steaks, dip them into the warm sauce for around 15 to 30 seconds.
Serving Suggestions
Mushroom potato gratin – rich and savory, and a natural fit with the mushroom cream sauce. If you want the fullest version of this dinner, this is the side I’d serve first.
Yorkshire puddings – Perfect for dipping in the sauce. This turns the dish into a proper holiday or special occasion meal.
Parker House rolls – Soft, buttery, and good for placing a few slices of steak inside. These take time, but are worth it.
Green beans or asparagus – I blanch these the day before so that they cook in just a couple of minutes.
A simple salad – This dish is a little on. the rich side, so a clean salad helps balance out the meal.
FAQS
Can you venison backstrap like a steak
Yes. Backstrap is one of the best cuts of deer to cook like a steak because it is tender and cooks quickly. I like it portioned into steak-size pieces so you can cook them in the same pan as a sauce.
Can you finish thicker backstrap steaks in the oven?
Yes, especially if the steaks are thick. Sear them hot and fast. Then place them in the oven to cook until they are. afew degrees short of the desiered internal temperature.
How do you cook deer backstrap on the stove?
Start with a hot skillet and a dry steak. Sear the backstrap on each side. Reduce the heat to around medium to finish cooking through.
Storage
Store separately: Storing the sauce and the steak separately lets you reheat without overcooking the steak.
Use the sauce within 3 days: Warm it slowly over low heat so it stays smooth.
Reheat the venison gently: I like to reheat the steak slices over low heat in melted butter until just warm.
More Venison Steak Recipes
If you make this venison backstrap steak recipe, drop a comment or leave a review. And if you have any cooking questions regarding venison or want to share your latest food photos, give me a shout on Instagram @larry__white.
Venison Backstrap Steak with Mushroom Cream Sauce
Ingredients
For the Venison Steaks
- 2 1/2 tablespoons cooking oil
- 4 venison backstrap steaks about 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 artichoke hearts, drained (optional)
- 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 cast-iron or stainless-steel skillet over medium-high heat and add the cooking oil.
- Season the backstrap steaks with salt and pepper.
- Once the pan is hot, sear the steaks on both sides until they reach your desired internal temperature. I like mine cooked to around 125 F.
- Transfer the steaks to a plate and let them rest while you make the sauce.
Make the sauce
- Lower the heat to medium. Add the red onion and cook for 2 to 3 minutes, stirring often. Add the mushrooms, season with salt and pepper, and cook until they are browned and tender, about 3 to 5 minutes. Add the garlic and cook for 1 minute.
- Remove the pan from the heat and add the bourbon or brandy. If you want to flambé, carefully ignite it with a long match. If not, just let it simmer and cook off once the pan goes back over the heat.
- Add the stock, heavy cream, mustard, and thyme leaves. Bring the mixture to a simmer and cook until it has reduced by about half and coats the back of a spoon.
- Turn off the heat. Add the artichoke hearts and warm through.
- Stir in the chopped parsley and season to taste with salt and black pepper.
Slice and serve
- Slice the steaks across the grain at about 1/4 inch thick. Spoon the sauce over the top or serve it on the side.
NOTES
- Dry the steaks before cooking: If you have time, leave the backstrap uncovered on a rack in the fridge for a few hours first. At a minimum, pat it very dry with paper towels before cooking.
- Use a very hot pan: You want to develop a good crust on the steaks. The pan should be hot and the oil lightly smoking before adding the steaks.
- Pull the venison early: I like backstrap around 125 F. Pull it a few degrees before that and let it rest while you finish the sauce. Remember not to cover the steaks with foil.
- Brown the mushrooms: Browning the mushrooms will add extra flavor to your sauce. Watery mushrooms will give you a murky-tasting sauce.
- Reduce the sauce until it coats a spoon: If it still looks thin, simmer it a little longer until it lightly coats the back of a spoon.
- Skip the flambé if you want: You can let the alcohol from the bourbon or brandy evaporate without lighting it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
