Blog Details

This venison backstrap recipe with mushroom cream sauce is a staple at Granite Peak Outfitters. Our guides have been preparing whitetail venison from Idaho’s backcountry for over 25 years, and this pan-seared preparation brings out the best in wild-harvested deer.

WILD GAME RECIPES

Restaurant-quality whitetail deer backstrap in 20 minutes flat

Venison backstrap is the prime cut of any whitetail deer, and it deserves better than being sliced thin and fried until gray. This recipe gives the backstrap a hard sear in cast iron, then builds a rich mushroom cream sauce right in the same pan using the fond — those dark, caramelized bits stuck to the bottom. The whole thing comes together in 20 minutes, and the result rivals anything at a high-end steakhouse.

Ingredients

• 1.5 lbs whitetail venison backstrap, trimmed of silverskin
• 2 tablespoons avocado oil or clarified butter
• Salt and pepper to taste
• 8 oz cremini mushrooms, sliced
• 2 shallots, finely diced
• 3 cloves garlic, minced
• 1/2 cup dry red wine
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh thyme leaves
• 2 tablespoons butter
• Fresh parsley for garnish

Directions

1. Pat the backstrap completely dry with paper towels. Season all sides generously with salt and pepper. Let sit at room temperature for 20 minutes.
2. Heat avocado oil in a cast iron skillet over high heat until just starting to smoke. Sear the backstrap for 3-4 minutes per side until a deep brown crust forms. Remove to a plate and tent with foil.
3. Reduce heat to medium. Add mushrooms to the same pan and cook for 4-5 minutes until golden brown. Add shallots and garlic, cook 1 minute more.
4. Pour in red wine and scrape up all the browned bits from the bottom of the pan. Let reduce by half — about 2 minutes.
5. Add heavy cream, Dijon mustard, and thyme. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
6. Slice the backstrap into 1/2-inch medallions. Plate and spoon the mushroom cream sauce generously over top. Garnish with fresh parsley.

Pro Tips from Our Guides

• Get the pan screaming hot before adding the meat. A proper sear makes all the difference.
• Don’t move the backstrap around in the pan — let it sit and develop the crust. One flip only.
• Pull at 130°F for medium-rare. Venison goes from perfect to overcooked in a narrow window.
• This sauce also works beautifully with venison tenderloin or thick-cut loin chops.

A favorite recipe for celebrating a successful whitetail season. Pairs perfectly with mashed potatoes.