Honey Bourbon Venison Backstrap Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can mimic the sweetness without alcohol.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a similar richness with health benefits.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made at home.

Combine 3 tablespoons of olive oil, 1/3 cup of honey, 1/4 cup of bourbon, 1/4 cup of low sodium soy sauce, 2 tablespoons of Worcestershire sauce, 1 teaspoon of Dijon mustard, and 3-4 minced garlic cloves in a small to medium-sized bowl and whisk until well combined.

Cut a portion of venison backstrap that weighs between 1 to 1.5 lb, ensuring most of the silver skin is removed, and remove any remaining pieces of silver skin.

Place the venison backstrap in a Ziploc bag and pour the marinade over it. Remove the air from the bag and seal it.

Refrigerate the marinating venison for 2 hours. After 1.5 hours, set the steaks out at room temperature for 30 minutes before cooking.

Remove the venison backstrap from the marinade and place it on a cutting board. Pat the steaks dry with a paper towel, ensuring not to rinse them.

Season both sides of the venison backstrap with salt and black pepper to taste.

Heat a skillet until very hot, then place the venison backstrap in the skillet and cook undisturbed for 2 to 3 minutes.

Flip the venison backstrap and cook for an additional 2 minutes, then transfer it to a 350°F oven to finish cooking, which should take about 10 minutes for medium rare.

Check the internal temperature of the steak with a meat thermometer to ensure it reaches the desired doneness, then set aside to rest on a plate.

Pour the reserved marinade into the hot skillet and let it simmer over medium-high heat for 5 to 10 minutes, whisking constantly.

After resting, slice the venison backstrap into 1/4 or 1/2 inch slices and pour the honey bourbon sauce from the skillet over the sliced steak.

Cooking Techniques

Equipment Needed

Spice Level: