Seared Venison Backstrap

Categories: Game Meat- Venison

Ingredients

• 2 lb. venison backstrap
• Garlic powder
• Coarse salt
• Freshly ground black pepper
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. olive oil, divided
• 1 cup sliced white or yellow onion
• 2 cloves garlic, mashed
• 1 tsp. fresh rosemary
• 1/2 tsp. brown sugar

Directions

1. Remove membrane from backstrap; rinse and pat dry. Season liberally with garlic powder, salt and pepper. Add vinegar and 1 Tbsp. olive oil. Rub into meat and marinate 30 minutes.
2. Add 1 Tbsp. olive oil to skillet over medium-high heat. Brown venison until medium rare, about 4 minutes for 2 -inch-thick backstrap. Remove and tent with foil.
3. Add 1 Tbsp. olive oil to pan with onion, garlic and rosemary; sprinkle with brown sugar. Toss and cook until onions are slightly caramelized, about 2 minutes. Remove from heat. Slice venison at angle; serve with onion and garlic mix.

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