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Venison Backstrap with Honey Bourbon Sauce
Tender venison backstrap marinated and finished with a sweet and savory honey bourbon sauce. The marinade doubles as a sauce, making this a streamlined, flavor-packed wild game dinner.
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Cost Breakdown
Critical Success Points
- • Trim all silver skin from the venison.
- • Marinate for the full 2 hours.
- • Bring meat to room temperature before cooking.
- • Pat venison dry before searing.
- • Sear in a very hot skillet.
- • Do not overcook in the oven; use a meat thermometer.
- • Whisk sauce constantly while reducing.
Safety Warnings
- • Raw venison can carry bacteria—wash hands and utensils after handling.
- • Bourbon is flammable—do not pour directly from the bottle near open flame.
- • Hot skillet and oven can cause burns—use oven mitts and caution.
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