Venison Steak with Caramelized Onions and Mushrooms

Name: Venison Steak with Caramelized Onions and Mushrooms
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 1/4 cup unsalted butter; 3 onions; salt; 1 teaspoon dried thyme; 2 teaspoons honey; 1 pound venison backstrap; porcini powder; 1/2 pound fresh mushrooms; 3 tablespoons fresh chopped parsley; Dandelion leaves, arugula, watercress, or chicory

User Reviews

4.9

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 people
Calories
330 kcal
Course
Main Course
Cuisine
American

Venison Steak with Caramelized Onions and Mushrooms

Elizabeth Hodge

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I use larger venison steaks for this recipe: red deer, elk, caribou or moose, but it will of course work with regular venison backstrap. Maitake mushrooms are available in bigger supermarkets, but if you can't get them, regular button or cremini mushrooms work fine. Please take the time to caramelize your onions. It's what really makes this dish. Follow my instructions below and you'll be fine. Caramelizing onions takes a while, just go with it. And they keep for days in the fridge.

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Ingredients

Servings

1/4 cup unsalted butter, divided
3 onions, peeled and sliced from root to tip
salt
1 teaspoon dried thyme
2 teaspoons honey (optional)
1 pound venison backstrap
porcini powder (optional)
1/2 pound fresh mushrooms, ideally hen of the woods a/k/a maitake, sliced
3 tablespoons fresh chopped parsley
Dandelion leaves, arugula, watercress, or chicory (optional, for garnish)

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Instructions

Start by caramelizing the onions. Heat 2 tablespoons of the butter in a large sauté pan over medium-high heat. When it's hot, add the onions and toss to coat. Cover the onions, turn the heat down and cook slowly, stirring once in a while. You are looking for them to slowly soften and brown, not scorch on the edges. After 10 minutes or so, they'll start to get soft. Sprinkle salt over them and let them cook some more. When they are just starting to brown, add the thyme and honey. Cook until they are a nice brown. Remove and set aside. The onions can be made in advance.
While the onions are cooking, take the venison out of the fridge and salt it well. Let it come to room temperature the whole time you are cooking the onions; this is especially important if you are using elk or moose backstrap, which is thick.
When the onions are done, wipe out the pan and add the remaining butter. Pat the venison dry with a paper towel and sear it over medium-high heat, turning it to make sure all sides are well browned. Use the finger test for doneness (See notes, below) to determine when to take it out of the pan. Let the meat rest on a cutting board. If you have some, roll the venison in the porcini powder as it rests.
While the venison is resting, put the mushrooms in the pan and turn the heat to high. Sear the mushrooms until they release their water; this might not happen with hen of the woods. When the water has almost boiled away or when the mushrooms begin to brown, add some more butter and sauté hard until the mushrooms are nicely browned. Salt them as they cook.
Once the mushrooms are ready, add back the caramelized onions and the parsley and toss to combine. Heat through and put some on everyone's plate. Add the dandelion leaves if you are using them. Slice the venison into medallions and serve.

Notes

NOTE: The porcini powder I roll the venison in adds a lot of flavor -- you make it by buying some dried porcini and blitzing them in a coffee grinder -- but if you want to skip that, I won't be mad at you.
And if you are wondering about the Finger Test for Doneness, click the link to learn more.
If you want to try the reverse sear method, insert a probe thermometer into the thickest part of the meat and smoke or cook in the oven at 200°F until the interior of the meat hits 120°F. Then sear hard in the directions above, but at high heat only until you get some nice browning. Then rest and proceed.
As I mention, the caramelized onions can be made up to a couple days in advance and stored in the fridge.
Another route for your venison steak would be my classic French mushroom sauce.

Nutrition Information

Show Details

Calories 330kcal (17%) Carbohydrates 13g (4%) Protein 37g (74%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 120mg (40%) Sodium 74mg (3%) Potassium 769mg (22%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 607IU (12%) Vitamin C 11mg (12%) Calcium 38mg (4%) Iron 6mg (33%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 330 kcal

% Daily Value*

Calories	330kcal	17%
Carbohydrates	13g	4%
Protein	37g	74%
Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	120mg	40%
Sodium	74mg	3%
Potassium	769mg	16%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	607IU	12%
Vitamin C	11mg	12%
Calcium	38mg	4%
Iron	6mg	33%