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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
- 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
- Slice backstrap into 1/2 inch sections. Lightly salt and set aside.
- Melt 2 Tbsp butter in a large stock pot on medium-high heat.
- Sear backstrap in the butter on both sides, in batches, until lightly browned. Remove and let rest.
- Melt remaining 2 Tbsp butter in stock pot and add roughly chopped onions, potatoes and garlic. Saute until just before onions are translucent.
- Add broth, wine, Worcestershire sauce, mustard, and cream. Heat to simmering.
- Quarter backstrap pieces and add to stock pot. Simmer for half an hour.
- 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: http://honest-food.net/2011/08/11/venison-steak-diane/