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Venison Backstrap Steaks with Mushroom Cream Sauce Recipe

Serve these venison backstrap steaks with a side of roasted potatoes or another starch of your choice.

Venison Backstrap Steaks with Mushroom Cream Sauce Recipe

Venison backstrap steaks topped with a mushroom cream sauce and served over a bed of roasted potatoes. (Photo courtesy of Chef Chris Sherrill)

Print Recipe

This venison dish works really well with any kind of potato or starch.

Yield: 3 venison backstrap steaks
Prep time: 15 minutes
Cook time: 20-25 minutes


  • 3 (8-ounce) venison backstrap steaks, free of any silver skin
  • Salt and pepper
  • Garlic
  • Butter
  • Chopped onion
  • 1 pound fresh mushrooms
  • 1 cup heavy cream


  1. Season venison steaks with salt, pepper, and garlic (or your favorite seasoning).
  2. Sear steaks in a cast-iron skillet on medium-high heat until you achieve a nice crust but still rare in the middle. Feel free to add fresh herbs to the butter you’re sauteing in, as it will add extra flavor.
  3. Remove steaks from heat and place them on a baking sheet.
  4. Place baking sheet in the oven at 425 degrees and cook to an internal temperature of 130 degrees.
  5. In your skillet, add 1 tablespoon butter, and as it melts, add 1 teaspoon of garlic and 1 tablespoon of chopped fresh onion. Add 1 pound of fresh mushrooms to the skillet. Saute until the mushrooms are soft. Then add 1 cup of heavy cream and reduce until thick. Season with salt and pepper as desired and set aside.
  6. Serve venison steaks with mushroom cream sauce.

Chris Sherrill is a chef, former restaurateur and avid outdoorsman from Mobile, Ala.

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