Venison Backstrap with Honey Bourbon Sauce

Ingredients

• 1 to 1.5 lb Venison backstrap (Trimmed of all silver skin)
• 3 tablespoons Olive oil
• 1/3 cup Honey
• 1/4 cup Bourbon (Any bourbon of choice)
• 1/4 cup Low sodium soy sauce
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Dijon mustard
• 3-4 cloves Garlic cloves (Minced or finely diced)
• to taste Salt (For seasoning steak before cooking)
• to taste Black pepper (For seasoning steak before cooking)

Instructions

1. Make the Honey Bourbon Marinade

   In a medium bowl, combine 3 tbsp olive oil, 1/3 cup honey, 1/4 cup bourbon, 1/4 cup low sodium soy sauce, 2 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 3-4 minced garlic cloves. Whisk until well combined.

   Time: PT5M

2. Trim the Venison Backstrap

   If your venison backstrap is whole, cut off a 1 to 1.5 lb portion. Carefully trim away all visible silver skin using a sharp knife.

   Time: PT10M

3. Marinate the Venison

   Place the trimmed venison in a gallon Ziploc bag. Pour the marinade over the meat, seal the bag, and remove as much air as possible. Refrigerate for 2 hours.

   Time: PT2H

   Temperature: 4°C

4. Bring to Room Temperature

   After marinating, remove the venison from the fridge and let it sit at room temperature for 30 minutes. Do not discard the marinade.

   Time: PT30M

   Temperature: 25°C

5. Dry and Season the Venison

   Remove the venison from the marinade and pat dry thoroughly with paper towels. Season both sides with salt and black pepper to taste.

   Time: PT5M

6. Sear the Venison

   Preheat an oven-safe skillet over high heat until very hot. Add a small amount of oil if needed. Sear the venison for 2-3 minutes without moving it.

   Time: PT3M

   Temperature: High heat (skillet)

7. Flip and Sear Other Side

   Flip the venison and sear the other side for 2 minutes.

   Time: PT2M

   Temperature: High heat (skillet)

8. Finish in Oven

   Transfer the skillet to a preheated 350°F oven. Roast for about 10 minutes, or until internal temperature reaches 130-135°F for medium-rare.

   Time: PT10M

   Temperature: 350°F

9. Rest the Venison

   Remove the venison from the skillet and let it rest on a plate for at least 5 minutes.

   Time: PT5M

10. Make the Honey Bourbon Sauce

    Pour the reserved marinade into the hot skillet. Simmer over medium-high heat, whisking constantly, for 5-10 minutes until thickened and bubbling.

    Time: PT7M

    Temperature: Medium-high heat

11. Slice and Serve

    Slice the rested venison into 1/4-1/2 inch slices. Arrange on a platter and pour the honey bourbon sauce over the top.

    Time: PT3M

Nutrition Facts

Calories

320

Protein

32g

Carbohydrates

18g

Fat

10g

Fiber

0g

Ingredient Substitutions

• Instead of Venison backstrap: Beef tenderloin, Pork tenderloin
• Instead of Olive oil: Canola oil, Avocado oil
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Bourbon: Whiskey, Apple juice (non-alcoholic)
• Instead of Low sodium soy sauce: Tamari, Coconut aminos
• Instead of Worcestershire sauce: Soy sauce + a dash of vinegar
• Instead of Dijon mustard: Yellow mustard, Grainy mustard
• Instead of Garlic cloves: 1 tsp garlic powder
• Instead of Salt: Kosher salt, Sea salt
• Instead of Black pepper: White pepper, Mixed peppercorns

Equipment Needed

• Mixing bowl
• Whisk
• Cutting board
• Sharp knife
• Ziploc bag (gallon size)
• Paper towels
• Cast iron or heavy skillet (oven safe)
• Tongs
• Oven
• Meat thermometer (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Letting the meat come to room temperature before cooking ensures even doneness.
• A meat thermometer is the best way to avoid overcooking wild game.
• Resting the meat is as important as cooking for juicy results.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked venison (without sauce) for up to 2 months. Sauce may separate when thawed.

Room temperature: Do not leave cooked venison at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the venison up to 12 hours in advance for deeper flavor.
• Trim and portion the backstrap a day ahead and refrigerate.