Pan-Seared Venison Backstrap with Thyme-Roasted Mushrooms

Wildlife Seasonings Pan-Seared Venison Backstrap

• Main Dish
• American
• Serves 4
• About 35 minutes

Recipe by Wildlife Seasonings Kitchen

Venison & Elk Seasoning-rubbed deer backstrap, seared until rosy and served with pan-roasted mushrooms in a buttery thyme pan sauce.

Ingredients

Venison

• 2 deer backstraps, about 1 1/2 pounds total, trimmed of silverskin
• 2 tablespoons Venison & Elk Seasoning & Marinade Add to Cart
• 1 tablespoon olive oil
• Coarse sea salt, for finishing

Mushrooms

• 1 pound cremini or mixed wild mushrooms, sliced or quartered if large
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 sprigs fresh thyme
• 1/2 cup beef stock or mushroom stock
• 2 tablespoons cold unsalted butter, cut into pieces
• Salt and pepper, to taste

Directions

1. Pat the venison dry with paper towels. Rub all over with Venison & Elk Seasoning & Marinade. Let stand at room temperature while preparing the mushrooms.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and cook without moving them until they begin to brown, about 3 minutes.
3. Stir the mushrooms and continue cooking until browned and tender, about 5 minutes more. Add 1 tablespoon butter and the thyme sprigs. Cook for 1 minute, basting the mushrooms with the butter.
4. Add the beef stock or mushroom stock and bring to a simmer. Cook until reduced slightly, about 3 minutes. Transfer the mushrooms and sauce to a serving platter. Wipe out the skillet.
5. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the venison backstraps and sear, turning as needed, until well browned on all sides and medium-rare in the center, about 8 to 10 minutes total, depending on thickness.
6. Transfer the venison to a cutting board and let rest for 5 to 10 minutes.
7. Return the mushroom sauce to the skillet over low heat. Remove and discard the thyme sprigs. Whisk in the cold butter until the sauce is glossy. Season with salt and pepper to taste.
8. Slice the venison across the grain and arrange over the mushrooms. Spoon the buttery mushroom sauce over the venison. Finish the sliced venison with coarse sea salt.

Marinade Option: The same blend works as a wet marinade. Stir 3 1/2 tablespoons into 1/3 cup cold water per pound of meat, add the venison, and refrigerate several hours or overnight — about 1/3 cup seasoning to 1/2 cup cold water for the 1 1/2 pounds here. Drain and discard the marinade, pat the meat thoroughly dry, and skip the rub in step 1. Backstrap is tender enough to take the dry rub, so save the soak for shoulder, round, and the cuts from the back of the freezer.

Serving Note: Serve warm with mashed potatoes or creamy polenta.