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Venison Medallions, Backstraps, Tenderloins

venison steaks with caramelized onions and mushrooms

Photo by Holly A. Heyser

This is what Ted Nugent is obsessed with: The Great Backstrap. What is there to say, really? I mean venison loin and tenderloin are the primo cuts of meat on a deer, elk, moose or other four-footed cervid. They are lean, tender and requires nothing more than fire and salt as seasonings. Cooked medium-rare and seasoned simply is how I cook most of my backstraps, but I will often pair it with a sauce, a number of which are available here.

For general tips on cooking venison steak, here is an article on the subject I wrote for Petersen’s Hunting.

Below are some other venison backstrap recipes I enjoy.

Photo by Holly A. Heyser

Venison Steak Diane

A classic dish, this is my favorite fancy way to serve venison backstrap. It is a century-old recipe updated for the modern kitchen.
Photo by Holly A. Heyser

Venison Tenderloin with Blueberry Sauce

An Icelandic dish updated for the modern kitchen. This blueberry sauce (I used huckleberries) isn’t sweet and gloppy, unlike a lot of versions of this dish.
Photo by Holly A. Heyser

Venison Steak with Wild Rice Pilaf

Venison steaks cooked simply with a fun wild rice pilaf. This pilaf is all about teaching you how to freestyle in the kitchen.
Photo by Holly A. Heyser

Grilled Venison Loin

When the weather’s hot out, move outside. After lots of experiments, I’ve found that this is the best way to grill a venison loin.
Photo by Holly A. Heyser

Grilled Venison Tacos

I love making these tacos with venison or elk flank or skirt steak, but it’s just as good with grilled backstrap, too.
Photo by Holly A. Heyser

Venison with Cumberland Sauce

Simply seared venison backstrap served with what is, for many, the ultimate wild game sauce.
Photo by Holly A. Heyser

Venison with Caramelized Onions and Mushrooms

Combine three of my favorite ingredients — backstrap, caramelized onions and mushrooms — and this is what you get. Easy and really, really good.
Photo by Holly A. Heyser

Venison Medallions with Gin and Juniper

Another venerable dish, this one combines the woodsy flavors of gin and juniper, which work perfectly with the venison.
Photo by Holly A. Heyser

Classic Steak au Poivre

Yep, this is that French version of pepper steak we all know and love. Great with venison backstrap, or, as in the case of this photo, duck or goose breast. It’s easy to make and wonderful.
Photo by Holly A. Heyser

Venison Souvlaki

Greek souvlaki is commonly served with lamb, but venison backstrap (or even leg meat) works great, too. It’s a little like Greek tacos, only with pita bread instead of tortillas, and tzatziki instead of salsa.
Photo by Holly A. Heyser

Venison with Morel Sauce

When life gives you mushrooms, make this recipe. It is best with fresh or dried morels, but any good mushroom works well here.
Photo by Holly A. Heyser

Venison Tartare

Like beef tartare? You will LOVE venison tartare. This version uses a super-fresh egg and Northern European flavors.
Photo by Holly A. Heyser

Ethiopian Tibs

Funny name, but this is a super easy – yet exotic – hybrid stir fry and stew you make in minutes, using venison loin or sinew-free leg meat.
Photo by Holly A. Heyser

Venison Stir Fry

A basic stir-fry that teaches you a vital Chinese trick to keep lean meats tender called “velveting.”
Photo by Holly A. Heyser

Chinese Venison with Cumin

Cumin? In Chinese food? You bet. It’s a thing in northern China, and you’ll want to taste this dish, which is mild yet exotic-tasting.
Photo by Holly A. Heyser

Kung Pao Venison

The Chinese restaurant classic made with venison instead of chicken. Yep, it’s just as good. Easy to make, too.
Photo by Holly A. Heyser

Venison Backstrap with Chimichurri

Grilled or seared venison backstrap smothered in a garlicky, herby Argentine sauce called chimichurri.
Photo by Holly A. Heyser

Classic Jaeger Schnitzel

A German dish meaning “hunter’s schnitzel,” this is a cutlet — venison, duck, boar, etc — pounded very thin, barely dusted with flour and served with a mushroom sauce. Chanterelles are traditional, but button mushrooms are fine, too.
Photo by Holly A. Heyser

Venison Stroganoff

Wild game comfort food at its best, and I am pretty proud of my rendition of this classic.

Venison with Fire-Roasted Red Peppers

The bright, acidic sweetness of fire-roasted, preserved peppers, buzzed into a sauce, really works well with venison tenderloin or backstrap.

More Venison Recipes

3 responses to “Venison Medallions, Backstraps, Tenderloins”

  1. pinot and pan sauces and cooking for two | simmer down! (a food lover's blog)

    […] Next year I’m begging my dad for more tenderloin! Also, I want to try one of these venison tenderloin recipes from Hank Shaw’s blog when I have the time/ inclination to get slightly […]

  2. Good Eats! | Barton Farms and Gardens

    […] property. And because he is a kick ass dad and father-in-law he gave us the best part – the backstrap (aka the tenderloin). And he gave it to us sliced into nice little […]

  3. Grilled Venison Backstrap | Flames and FoodFlames and Food

    […] more great venison recipes check out […]