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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.

IntermediateAmericanServes 4

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Source Video
3h 3m
Prep
17m
Cook
24m
Cleanup
3h 44m
Total

Cost Breakdown

Total cost:$25.45
Per serving:$6.36

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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