Venison Backstrap with Caramelized Onions and Mushrooms Recipe

Venison Backstrap with Caramelized Onions and Mushrooms Recipe

The thing I love about this Venison Backstrap with Caramelized Onions and Mushrooms Recipe is that it is malleable. You can adjust it depending on whatever you have on hand. The one constant, other than the venison, is the caramelized onions. I love them so much I make large batches just to have around. Even a few tablespoons adds richness and sweetness to any dish — it's like a flavor grenade.

Backstrap with Caramelized Onions and Mushrooms Venison Backstrap With Caramelized Onions and Mushrooms Recipe (Holly A. Heyser photo)


Serves: 4


Prep time: 20 minutes


Cook time: 20 minutes


Ingredients:


  • ¼ cup unsalted butter, divided
  • 3 onions, peeled and sliced from root to tip
  • Salt
  • 1 teaspoon dried thyme
  • 2 teaspoons honey (optional)
  • 1 pound venison (elk, deer, etc.) backstrap, preferably in one piece
  • ½ pound fresh mushrooms, sliced (ideally hen of the woods a.k.a. maitake)
  • 3 tablespoons fresh chopped parsley
  • Dandelion leaves, for garnish (optional)

Directions: 

1. To caramelize the onions, heat two tablespoons of butter in a frying pan. Add the sliced onions and toss to coat. Cover the pan, turn the heat to low and cook slowly, stirring once in a while. You want the onions soft and brown, not scorched on the edges. After 10 minutes or so, sprinkle salt over the onions and keep cooking.

2. When the onions just begin to brown, add the thyme and honey. Cook until they are well-browned, then put them in a bowl for now. You can make the onions in advance.

3. As the onions cook, take the venison out of the fridge and salt it. Let it come to room temperature; this is especially important if you are using elk or moose backstrap, which is thick.

4. Wipe out the pan you cooked the onions in and add the remaining butter. Pat the venison dry with a paper towel and sear it over medium-high heat, turning it to make sure all sides are well browned.

Backstrap with Caramelized Onions and Mushrooms (Holly A. Heyser photo)

5. Cook the meat until it's about medium-rare, which will depend on the thickness of your backstrap. To determine, touch your forefinger to your thumb: Now, with your other hand, touch the pad/muscle at the base of your thumb. That is the right amount of squishiness the venison should have when it's medium-rare.

6. Take the backstrap off the heat and let it rest. Put the mushrooms in the pan and turn the heat to high. Sear the mushrooms until they release their water (this might not happen if you are using hen-of-the-woods mushrooms).

7. When the water has almost boiled away or when the mushrooms begin to brown, add some salt and more butter and cook until the mushrooms are browned.

8. Add the caramelized onions and the parsley to the pan and toss to combine.

9. Heat through for one minute, then put some on everyone's plate. Add the dandelion leaves if you are using them. Slice the venison and serve.

Recommended for You

North America

The Best Units for Hunting Elk, Mule Deer & Antelope

Chuck Smock

These are the must-apply units for trophy elk, mule deer, and antelope in the West.

News

The Ticks Making Hunters Allergic to Meat

David Hart

A new wave of allergies threatens to turn hunters into vegetarians.

North America

Big-Game Adventure Beckons in Quebec

Lynn Burkhead

Whether you're pursuing black bears, moose or whitetails, Quebec will put you on the right...

See More Recommendations

Popular Videos

2018 Petersen's Hunting Episode 16: Cedar Break Bucks

Kevin Steele treks to the cedar breaks and coulees of north-central Nebraska for a shot at a big prairie whitetail.

2018 Petersen's Hunting Episode 14: Swamp Bulls

With his Mozambique forest bull in the salt, Craig Boddington sets his sights on the Marromeu grasslands in pursuit of a swamp buffalo.

Cheeseburger Poppers

David Draper shares his recipe for making delicious cheeseburger poppers with wild game in this edition of "Fare Game."

See more Popular Videos

Trending Stories

Hunting

The Ultimate Hunting Trailers

WA Staff

I have never felt that camping trailers at least the "house on wheels" variety that most...

Ammo

What's The Best Coyote Cartridge? .22-250 Versus .223

Joseph von Benedikt & David Faubion

What's The Best Coyote Cartridge? .22-250 Versus .223

North America

Best Units for Hunting Western Mule Deer

Josh Dahlke

My deer-hunting seeds were planted and nurtured as a youngster on my family's small farm in

See More Stories

More Recipes

Recipes

How to Cook Bobcat & Cougar Meat

Michael Pendley

Flavorful felines make great fare - if you prepare them correctly.

Recipes

Lebanese-Style Venison Flat Bread Recipe

Jenny Nguyen-Wheatley

Meat pie or pizza – either way, this venison recipe is a fun one to try!

Recipes

Pheasant Cock-a-Leekie Soup Recipe

Jenny Nguyen-Wheatley

Try this recipe the next time you have a few pheasant carcasses you don't have plans for.

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×