Juicy Venison Backstraps with Savory Gravy
If you’re seeking a culinary adventure that combines rustic charm with gourmet flair, look no further than this delicious recipe for juicy venison backstraps with Savory Gravy. Venison, known for its rich, distinct flavor, is an excellent choice for those who want to elevate their dining experience and impress guests. Whether you’re a seasoned hunter or simply a fan of trying new ingredients, this dish brings the unique taste of wild game right to your table.
Venison backstraps are prized for their tenderness and flavor, making them a standout choice for any meal. They are the long muscles along the spine, which means they’re not only tender but also full of flavor. Cooking venison can be a bit different from traditional meats like beef or pork. It requires careful attention to avoid overcooking. But don’t worry! This recipe walks you through each step to ensure your backstraps come out perfectly juicy and flavorful.
The secret to achieving that succulent texture lies in the searing process. A high-quality skillet is essential for locking in the juices and creating a beautiful crust on the meat. Consider investing in a premium cast iron skillet to enhance your cooking experience.
Pairing the venison with a rich gravy made from sautéed onions, garlic, and a splash of broth adds a layer of complexity that perfectly complements the meat’s natural flavor. To make sure you cook the venison to perfection, having a reliable meat thermometer is key. It will help you achieve that ideal medium-rare doneness without guesswork.
Not only is this dish impressive in presentation and taste, but it’s also relatively straightforward to prepare. With minimal ingredients and steps, you’ll find it’s accessible even for novice cooks. Plus, it’s versatile enough to serve on special occasions or a cozy weeknight dinner.
So gather your ingredients, fire up your skillet, and get ready to delight your taste buds with this unforgettable dish. Whether you serve it alongside creamy mashed potatoes, roasted vegetables, or a fresh salad, this venison backstrap recipe is sure to become a favorite in your kitchen. Let’s get cooking!
Juicy Venison Backstraps with Savory Gravy
Equipment
- Cutting board
- Sharp knife (for trimming and slicing)
- Large Skillet (preferably cast iron or stainless steel)
- Meat thermometer (to check doneness)
- Whisk (for making the gravy)
- Spoon or Spatula (for stirring)
- Measuring cups and spoons
- Serving Platter (optional)
Ingredients
For the Venison:
- 2 Venison backstraps (about 1-1.5 lbs each)
- 2 Tbsp Olive oil
- 2 Tbsp Butter
- 4 cloves Garlic, minced
- Salt and pepper, to taste
- Fresh rosemary or thyme (optional)
For the Gravy:
- 1 Cup Beef or venison broth
- 1 Tbsp Worcestershire sauce
- 1 Tbsp Soy sauce
- 1 Tbsp all-purpose flour
- 2 Tbsp butter
- 1 small onion, finely chopped
- 1 Cup mushrooms, sliced (optional)
- Salt and pepper, to taste
Instructions
Prepare the Venison:
- Remove any silver skin from the backstraps and trim excess fat.
- Season generously with salt and pepper. Let it rest at room temperature for about 30 minutes.
Sear the Backstraps:
- In a large skillet, heat olive oil over medium-high heat.
- Once hot, add the backstraps and sear for about 3-4 minutes on each side for medium-rare (internal temperature should be around 130°F). Adjust time for your preferred doneness.
- In the last minute of cooking, add butter and garlic to the pan, basting the meat with the melted butter.
- Remove the backstraps from the skillet and let them rest on a cutting board, loosely covered with foil.
Make the Gravy:
- In the same skillet, add chopped onion and mushrooms (if using) to the remaining fat and juices. Sauté until softened, about 3-4 minutes.
- Sprinkle the flour over the mixture and stir for about 1 minute to create a roux.
- Gradually whisk in the broth, Worcestershire sauce, and soy sauce. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper to taste.
Serve:
- Slice the rested venison backstraps against the grain into medallions.
- Plate the slices and generously drizzle with the savory gravy.
- Garnish with fresh herbs if desired.