Venison Backstrap w/ Bourbon Garlic Cream Sauce

Venison Backstrap w/ Bourbon Garlic Cream Sauce

We cooked this up last night and it was a huge hit! 

Originally it was supposed to be a bourbon garlic PARMESAN cream sauce... but I forgot to put in the parmesan. Luckily, it still turned out super tasty.

In true Wild Food Outdoors style, it's hard to give exact measurements as I view recipes mostly as rough guidelines. When it comes to spices and amounts of ingredients, I'm typically eyeballing it and going by gut feel and taste. This recipe should get you in the ballpark for 3 servings of meat.

What you'll need:

  • venison backstrap or other steak cut
  • 1/2 cup heavy cream
  • 1 whole garlic head
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup beef broth
  • 3 tablespoons butter
  • salt, pepper, garlic (I used Kinder's The Blend which is SPG in a bottle)
  • coarse black pepper (additional, as desired for taste)
  • 1 oz bourbon (or more to taste)
  • 1 shallot

Cookin it up:

Pre-heat your oven to 400ºF.

Season your backstrap on all side w/ your SPG blend. Pro tip: if the garlic in your seasoning is large, omit it at this stage, and just do S&P. It will burn in your pan and that is no bueno! You can add garlic after searing, if needed.

Let the meat sit w/the seasoning while you and prep the veggies.

Cut the top off your garlic head, drizzle a bit of olive oil on it, then wrap it in foil and pop it into the oven. Roast for 40 minutes, remove from oven and foil and let cool.

Mince the shallot.

Get your favorite cast iron pan heating up w/ some good olive oil or grass-fed butter. 

Once your pan and oil are hot, sear off your backstrap on all sides. Get a nice crust on there for max flavor!

After searing, get the backstrap into the oven (reduce temp to 350ºF) to continue cooking while you make the sauce. If needed, add your garlic seasoning to the meat at this stage.

Using the same pan from searing (after it's cooled down a bit, don't burn your butter!) toss the butter and let melt.

Add in your shallot and stir for 30 seconds. Then squeeze the entire head of roaster garlic and continue stirring for 30 seconds.

Add in your heavy cream and continue stirring. Once the sauce thickens a bit, add in the beef broth, bourbon, and salt/pepper to taste. Add in the coarse black pepper to taste. Add in the parmesan and stir.

Continue stirring and let sauce thicken.

Pull your backstap from the oven at 120ºF internal and return it to your pan w/ the cream sauce.

Baste the sauce over the backstrap until your backstrap reaches 135ºF, then pull the meat from the heat and let rest for 5 minutes.

After resting, slice and serve. Drizzle the sauce on top and bon appétit!

Hope you enjoy :-) 

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