Description
A juicy venison steak pan seared then paired with a creamy Parmesan sauce. Nothing beats a perfectly cooked venison steak, except one paired with this sauce.
Ingredients
Scale
- 1–1.5 Pound Venison Backstrap, Silver Skin Removed
- 2 Tbsp Butter
Parmesan Cream Sauce
- 2 Tbsp Butter
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Minced Garlic
- 1 Cup Beef Broth
- 1/2 Cup Heavy Cream
- 1/2 Cup Grated Parmesan Cheese
- 1 Tbsp Chopped Fresh Parsley, To Garnish
Instructions
- Pat the venison dry using paper towels. Season liberally on all sides with salt and black pepper.
- Place a cast iron skillet over medium high to high heat. Add in butter and allow to melt. Once melted and sizzling, add in venison to the pan. Let the venison sit in the pan for 3 minutes untouched. Flip the steaks then cook for another 2-5 minutes depending on the thickness of your backstrap and how you like your venison cooked. I recommend medium rare.
- Remove the steaks from the skillet and transfer to a plate. Cover with foil and allow the steaks to rest.
- Add butter to the now empty pan and let it melt. Sprinkle flour over the melted butter and whisk constantly for 30 seconds to one minute. Quickly whisk in minced garlic and cook it until just fragrant. Reduce heat to low, then slowly pour in broth, whisking as you pour.
- Bring to a gentle simmer and simmer for about 2 minutes, until mixture has thickened.
- Add in heavy cream, Parmesan, thyme and parsley. Whisk until cheese is melted in sauce in smooth.Continue to cook over low heat until sauce is your desired thickness. Season with salt and pepper to taste, if desired. I typically don’t add any extra salt or pepper!
- Slice the venison then drizzle sauce over steak. I love to serve this recipe with fries or mashed potatoes.
Keywords: Backstrap, recipe, Venison
