Regardless of how you slice it, venison backstrap is a great cut of meat. This recipe puts a spin on traditional seared backstrap by adding in flavorful rosemary and some caramelized onions. This is a quick and easy dish that goes great with rice and vegetables.
- 2 pounds prepared venison backstrap
- 3 tablespoons olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 cup white onion, sliced
- 2 cloves garlic, mashed
- 1 teaspoon fresh rosemary
- 1/2 teaspoon brown sugar
- freshly ground black pepper
- garlic powder
Rinse venison backstrap and then pat dry. Season liberally with garlic powder, salt and pepper. The add the balsamic vinegar and 1/3 of the olive oil. Rub into meat and let this marinate for 30 minutes.
Next, heat 1/3 of the olive oil over medium high heat. Do not put venison in the pan until the pan is hot. Pan fry venison backstrap, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Remove from heat and tent with foil.
Add the remaining olive oil to pan. Now add onions, garlic and rosemary. Sprinkle with brown sugar. Toss and cook until onions brown and are slightly caramelized, which takes about two minutes. Remove from heat and let rest about 3 minutes. Slice venison and serve with garlic and onions. Angle your cut for a fancy presentation.
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