Venison Steak Diane

Posted January 19, 2015 by Lauren Dibble in Recipes / 1 Comment

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Venison Steak Diane
Venison Steak Diane

I mentioned awhile ago how a good friend of mine gifted me with a large amount of fresh venison. I absolutely love everything about this meat. It’s lean, healthy, organic, fresh, and can usually be bartered for with your friends and neighbors. This batch of venison we traded for a couple mason jars of the hubby’s best home-brew. Venison can be challenging because it’s such a lean meat, but with a little care and a lot of time, it can be melt-in-your-mouth delicious. Here’s how I cooked one of the two back straps he gave me:


  • 2-3 lb venison (or beef) backstrap
  • Salt
  • 4 tbsp butter
  • 2-3 medium sized white onions
  • 8-10 russet potatoes, quartered
  • 3 garlic cloves, minced
  • 2 cups merlot
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp yellow mustard
  • 1 cup heavy cream or half-and-half


  1. Slice backstrap into 1/2 inch sections. Lightly salt and set aside.
  2. Melt 2 Tbsp butter in a large stock pot on medium-high heat.
  3. Sear backstrap in the butter on both sides, in batches, until lightly browned. Remove and let rest.
  4. Melt remaining 2 Tbsp butter in stock pot and add roughly chopped onions, potatoes and garlic. Saute until just before onions are translucent.
  5. Add broth, wine, Worcestershire sauce, mustard, and cream. Heat to simmering.
  6. Quarter backstrap pieces and add to stock pot. Simmer for half an hour.
  7. If sauce is not thick enough when it’s time to serve, add flour or gravy powder until thick.

Serve over rice, quinoa, egg noodles or over a hoagie roll.

The inspiration for the recipe was found here:

One response to “Venison Steak Diane

  1. Venison is a beautiful meat that I miss having available. The best I can do these days is venison sausages from M&S 🙂 . This recipe sounds delicious. I love the addition of mustard, a favourite flavoring of mine in cooking.

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