Pan-Seared Venison Backstrap

Created by Ryan Reading, Fall Obsession Pro Staff

A few minutes in a hot pan, rosemary butter melting over venison backstrap, wild mushrooms sizzling nearby, and a drizzle of maple bourbon glaze finishing it off , this is what cold months taste like: rich, and warm after a long day in the woods.

Pan-Seared Venison Backstrap with Rosemary Butter, Wild Mushroom Ragù & Maple Bourbon Glaze

Ingredients:

For the venison:

  • 1–1.5 lb venison backstrap (trimmed)

  • 1 tsp kosher salt

  • ½ tsp cracked black pepper

  • 1 tsp garlic powder

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 2 sprigs fresh rosemary

  • 2 cloves garlic, smashed

  • Wild mushroom ragù

  • 8 oz wild mushrooms (shiitake, oyster, chanterelle blend is best)

  • 2 tbsp butter

  • 1 small shallot, finely diced

  • 1 garlic clove, minced

  • ¼ cup dry red wine

  • ½ cup beef or venison stock

  • Salt & pepper to taste

Maple bourbon glaze:

  • 2 tbsp bourbon

  • 2 tbsp pure maple syrup

  • 1 tbsp Dijon mustard

  • ½ tbsp soy sauce

  • Splash of apple cider vinegar

How to Make It (Fast & Elite):

1. Prep the venison

Pat the backstrap dry, season with salt, pepper, and garlic powder, and let it sit at room temperature for 20–25 minutes. This gives you that perfect medium-rare center.

2. Make the mushroom ragù

Heat butter in a pan. Add shallots and garlic until softened, then add mushrooms. Let them brown—don’t stir too much. Deglaze with red wine. Add stock, reduce until thick and glossy. Keep warm.

3. Cook the venison

Heat olive oil in a cast iron pan until smoking hot. Lay the backstrap in and sear each side until deep brown (about 2 minutes per side). Drop in the butter, rosemary, and garlic. Tilt the pan and baste repeatedly.

Cook until internal temp hits:

125–130°F for medium-rare (ideal)

Remove and rest for 10 minutes, tented in foil.

4. Maple bourbon glaze

In a small pan, combine maple, bourbon, Dijon, soy, and vinegar. Simmer until thick enough to lightly coat a spoon.

5. Slice & serve

Slice venison into medallions. Plate on top of the mushroom ragù and drizzle with the glaze. Add cracked pepper. Done.

These will pair well with the dish: 

  • Roasted root vegetables with thyme

  • Garlic mashed potatoes with cream cheese

  • Brown butter Brussels sprouts

  • A dry red wine (Cab, Syrah, or a NY Finger Lakes red blend)

Now you have your November/Fall to remember dish.

Samuel ThrashVension, backstrap, Recipes