Venison Backstrap Recipe

Prepare meat

Pat the venison backstrap dry with paper towels. Trim any silver skin and excess fat. Season evenly on all sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Bring to room temperature for 20–30 minutes before cooking.

Sear and cook

Heat a heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 2 tbsp neutral oil. When oil is shimmering, place the backstrap in the skillet and sear undisturbed 2–3 minutes per side to develop a deep brown crust (time will vary with thickness). Add 2 tbsp unsalted butter to the pan for the last minute and baste the meat. If you prefer a specific doneness, use an instant-read thermometer: 120°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove the backstrap to a cutting board, tent loosely with foil, and rest 8–10 minutes before slicing.

Make red wine demi

While the meat rests, carefully pour off excess fat from the skillet leaving browned fond. Return the skillet to medium heat and add the minced shallot. Sauté until translucent, about 2 minutes. Add 2–3 tbsp red wine and scrape the fond with a wooden spoon to deglaze. Add 1 cup beef stock and 3 oz demi-glace, then add 2 thyme sprigs. Bring to a simmer and reduce until sauce coats the back of a spoon, about 6–8 minutes. Taste and season with salt and pepper. Turn off heat and whisk in 1 tbsp cold cubed butter to finish the sauce, creating a glossy demi. Keep warm.

In a separate skillet over medium-high heat, melt 1 tbsp butter with 1 tsp olive oil. When the foam subsides and the pan is hot, add the sliced mushrooms in a single layer. Avoid overcrowding; cook in batches if necessary. Let mushrooms brown without stirring for 2 minutes, then stir and continue to cook until golden and any liquid has evaporated, about 4–6 minutes total. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir in 1 tbsp chopped parsley and remove from heat. Keep warm and set aside until plating.

Bring a pot of salted water to a boil. Blanch the broccolini for 1 1/2–2 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking and preserve color. Drain well and toss with 1 tsp olive oil and 1/4 tsp salt. If desired, finish with a squeeze of 1/4 lemon just before plating.

Place the cauliflower florets in a medium saucepan and cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 10–12 minutes. Drain thoroughly, returning cauliflower to the hot pot for 30 seconds to evaporate excess moisture. Transfer to a blender or food processor with 1 tbsp unsalted butter, 1/4 cup heavy cream, and 1 tbsp milk (add milk only if needed to reach desired consistency). Purée until very smooth, about 1–2 minutes. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm; reheat gently if needed before plating.

Slice the rested venison backstrap into 1/2-inch medallions on a slight bias. Spoon a generous smear of cauliflower purée onto each plate. Arrange broccolini alongside the purée, then place 3–4 venison medallions over or beside the purée. Spoon several tablespoons of the warm red wine demi over the meat. Top or tuck the sautéed wild mushrooms next to the medallions. Garnish with a small sprig of thyme or a sprinkle of chopped parsley. Serve immediately.