Deer Backstrap Steak with Mushroom Cream Sauce
This venison steak recipe features the prized backstrap paired with an easy, delicious mushroom cream sauce that's perfect for deer meat.
Servings: 4
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.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!