As a professional writer and food enthusiast, I have always been interested in creating delicious and healthy recipes that both novice and experienced home cooks can enjoy. I believe that cooking with venison backstrap is one of the most underrated culinary experiences, and I am excited to share some of my favorite recipes and tips for cooking this flavorful cut of meat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Recipe Category: Main Course
- Recipe Cuisine: American
- Aggregate Rating: 4.8/5
- 1 pound venison backstrap, trimmed and sliced into 1/2-inch thick medallions
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 cup red wine
- 1/4 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and black pepper, to taste
- Season the venison medallions with salt and black pepper on both sides.
- Heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
- Add the venison medallions to the skillet and cook for 2-3 minutes per side, until browned and cooked to your desired doneness.
- Remove the venison from the skillet and set aside on a plate.
- Add the garlic to the skillet and cook for 30 seconds, until fragrant.
- Add the red wine to the skillet and cook for 1 minute, until reduced by half.
- Add the beef broth and Dijon mustard to the skillet and stir to combine.
- Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
- Return the venison medallions to the skillet and spoon the sauce over the top.
- Garnish with chopped parsley and serve immediately.
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- Q: Can I use other cuts of venison for this recipe?
- A: Yes, you can use other cuts of venison, but the backstrap is the most tender and flavorful.
- Q: How do I know when the venison is cooked to my desired doneness?
- A: Use a meat thermometer to check the internal temperature of the venison. For medium-rare, the temperature should be 135°F; for medium, the temperature should be 145°F; for well-done, the temperature should be 160°F.
- Q: Can I substitute the red wine with another type of alcohol?
- A: Yes, you can use beef broth or chicken broth instead of red wine.
- Q: Can I make this recipe ahead of time?
- A: Yes, you can make the venison medallions and sauce ahead of time and reheat them in the skillet before serving.
If you are new to cooking with venison backstrap, here are some tips to help you get the most out of this delicious cut of meat:
1. Trim the Silver Skin: Before cooking the venison, make sure to trim any silver skin or connective tissue from the meat. This will help improve the tenderness of the meat.
2. Don’t Overcook the Venison: Venison is leaner than beef and can easily become tough and dry if overcooked. Aim for medium-rare to medium doneness for the best flavor and texture.
3. Let the Venison Rest: After cooking the venison, let it rest for 5-10 minutes before cutting into it. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.