VENISON BACKSTRAP STEAK WITH BOURBON AND MUSHROOM CREAM SAUCE

Updated: Apr 17

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This Venison Backstrap Steak with Bourbon and Mushroom Cream Sauce recipe is one of my all-time favorite comfort foods.

Venison Steak Recipe — Photo by Larry White

If you're a fan of cream sauces paired with steaks, then you're going to love this one. It's reminiscent of the wildly popular venison steak au Poivre, but the bourbon, mushrooms, and artichoke hearts (fresh or canned) put this dish on a whole different level.

If you want to get a little fancy you can drizzle the dish with a little truffle-infused olive oil and Parmesan cheese before serving for an upscale meal. While I prefer this steak dish served with pasta, rice, mashed or roasted potatoes work just as well.

How To Get A Good Sear On Venison Steaks

To get a great sear on your steaks, it's a good idea to ensure that the meat is dry before putting it into a hot pan. A wet steak will cause a violent reaction with your hot cooking oil and start to steam the meat instead of searing it. I like to let my steaks sit in the fridge overnight uncovered on a wire baking rack. This will help you achieve the ultimate steak exterior for getting that crusty sear you're after. Leaving the steaks out at room temperature can help get you a nice crust on your steaks, but it's not as short of a room temperature rest as most recipes lead you to believe. Leaving the steaks out for 30 minutes really does't do you any good unless your cooking a very thin steak. The temperature on outer layer of the steak will drop a little bit, but the core will be affected very little. I like to leave my steaks out at room temperature for one to two hours before cooking. Thats where you'll see a noticeable difference. Having a hot pan is just as important as having a dry venison steak. If you don't have a hot pan, it doesn't matter how dry your steak is on the exterior, you'll never achieve a golden crust.

Working Ahead:

If you're willing to sacrifice a little flavor, you can make the mushroom sauce for the steaks up to two days ahead of time. In order to do this, you'll have to skip the step for first searing the steaks and then making the sauce in the same pan as the steaks. Yeah, you'll be missing out on a little flavor, but if time is what you're after, then I think its worth it. By doing this you can also make a double batch of the sauce as it freezes well for up to one month if stored properly.

Bourbon Substitute For The Sauce:

A great substitute for the bourbon in this recipe is a good sipping brandy. It's just as good with steaks and maybe even better for cream sauces. Either way, if you like booze in your cream sauces, you won't be disappointed.

Looking for other venison recipes? These are a few of my favorites:

Slow Cooker Venison Pozole

Slow Cooker Chinese Red Venison Shoulder

Sweet and Spicy Slow Cooker Venison Shanks

If you make this simple venison steak seasoning, be sure to leave a rating and a comment below! Also, tag me on Instagram with some of your creations. I thoroughly enjoy hearing feedback and checking out the photos of recipes that you've made.

VENISON BACKSTRAP STEAK WITH BOURBON AND MUSHROOM CREAM SAUCE

Prep Time: 20 Minutes

Cooking Time: 30 Minutes

Servings: 2 to 4

Author: Larry White

INGREDIENTS

For the Steaks

2 1/2 tablespoons cooking oil
(4) 6 ounce venison steaks cut from the loin/backstrap

For the Mushroom Sauce

1/2 cup red onion finely chopped
2 garlic cloves finely chopped
2 cups sliced mushrooms (cremini, button or oyster mushrooms work great)
1 cups cooked artichoke hearts cut in half (canned or fresh)
1/2 cup bourbon or Brandy (a good sipping spirit)
1/2 cup heavy cream
1 cup venison, veal or light chicken stock
1 tablespoon dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 tablespoon fresh parsley chopped
kosher salt and ground black pepper to taste

DIRECTIONS

Heat a large stainless steel or cast iron skillet over medium high heat and add the cooking oil. Season the steaks with salt and pepper.
Once the pan is hot, sear the steaks on both sides and cook until you reach your desired internal temperature. I like mine cooked to around a 128 degrees F internal temperature. Transfer the deer steaks to a plate for resting and cover loosely with foil.
Lower the heat to medium. Add the red onion and cook for 2 to 3 minutes while stirring often. Add the mushrooms, season with salt and pepper. Cook the mushrooms until slightly tender, about 3 to 5 minutes. Add the garlic and cook for around 1 minute.
Remove the pan from the heat and add the bourbon (or brandy). Carefully light the brandy with a long match.
When the flame dies, add the stock, heavy cream, mustard and thyme leaves. Bring the mixture to a simmer. Cook until the sauce has reduced its volume by half. The sauce should coat a spoon when it's ready. Add the cooked artichoke hearts and warm through.
Season with fresh parley and salt and pepper to taste. If you think the bourbon flavor is too strong, try adding a little more cream and simmering for a few minutes longer and check for seasoning adjustments.