Juicy Venison Backstraps with Savory Gravy
This recipe features juicy venison backstraps seared to perfection and topped with a rich, savory gravy. With simple ingredients like garlic, butter, and fresh herbs, it highlights the natural flavors of the meat. Perfect for a hearty main course, this dish combines rustic cooking techniques with comfort food appeal, making it ideal for special occasions or cozy dinners. Serve with your favorite sides for a deliciously satisfying meal!
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.