How to Cook Deer Steak with Creamy Mushroom Sauce

Learn how to cook Deer Steak with a Creamy Mushroom Sauce in just 30 minutes! This is one of my family's favorite backstrap recipes!

Cooking a perfectly cooked deer backstrap is somewhat of a badge of honor for most wild game home cooks. That perfect warm, pink center with a beautifully seared outer crust. Now picture topping that deer steak with tender mushrooms in a rich and creamy garlic sauce.

I made this dish for my wife and 9-year-old daughter when I came back from a successful white-tailed deer hunt in North Dakota I promise you and your family will love this deer steak recipe!

Deer Steak Recipes

Looking for more great deer steak recipes? Try my recipes for Deer Steak Frites, Venison Steak Souvlaki, and Mushroom and Deer Steak Crostini.

Even though grilling season is officially over for most of us living in North Dakota due to the snow and colder weather, I’m still craving deer steaks - especially after harvesting a whitetail doe this past weekend. And although I love a deer backstrap simply seasoned with salt and pepper, I also love it topped with this creamy, buttery, garlic mushroom sauce.

Last month, I traveled to Texas where I taught a wild game cooking class to an amazing group of ladies attending the She Hunts Skills Camp. I used this same mushroom sauce for steak recipe using steaks I cut from a Wildebeest harvested by one of the female hunters. That being said, you can be comfortable using this deer backstrap recipe with deer, elk, antelope, moose, or even wildebeest!.

Dry Sauté Mushrooms

Dry sautéing is a method of cooking mushrooms on the stovetop that yields perfectly browned, flavorful mushrooms. This simple technique is easy to master and is precisely what it sounds like - sliced mushrooms that are cooked in a dry pan. I love them because of the great color we get that looks great for food photography. And whether we’re topping venison burgers or deer steaks, or even just eating them straight out of the pan, sautéed mushrooms are addictively delicious.

How to Cook Deer Steak with Mushroom Sauce

1. Place the deer backstrap on a cutting board and tenderize using a Jaccard meat tenderizer.

2. Pat the backstrap dry with paper towels, then season both sides of the steak generously with salt and pepper. Press salt and pepper into meat so it adheres. Let the steak sit at room temperature for about 10 minutes.

3. Meanwhile, in a large skillet over medium heat, arrange the mushrooms in a single layer. Cook, undisturbed, until beginning to brown, about 4 minutes. Sprinkle the mushrooms all over with kosher salt. Cook, stirring, until the mushrooms begin to release liquid, about 4 more minutes. Transfer cooked mushrooms to a plate and save for later.

4. Pour 1 Tablespoon of canola oil into a skillet and swirl to coat. Using tongs, gently lay deer steak in skillet and cook over medium-high heat until underside is nicely browned, and a crust has formed, about 3 minutes. Once or twice, lift up steak and reposition over hotter areas of the skillet to encourage even cooking.

5. Flip deer steak over, reduce heat to medium, and cook until reverse side is equally browned and steak is medium-rare (an instant-read thermometer inserted into the thickest part will register 125 degrees F), another 3 or 4 minutes. Transfer steak to a cutting board to rest for 10 minutes while you make the mushroom sauce.

6. Meanwhile, in the same skillet melt butter over medium-high heat and stir in reserved mushrooms with 1 Tablespoon of minced garlic. Sauté about 3 minutes until mushrooms are golden brown.

7. Stir in beef broth, Dijon mustard, Worcestershire sauce, heavy cream, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Continue to stir periodically for about 5 minutes until liquid is reduced and thickened. Taste and add more salt and pepper if needed.

8. Thinly slice cooked deer steak with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat. Serve mushroom sauce over steak and top with additional cracked black pepper if desired.

Why This Deer Steak Recipe Works

Deer meat is a lean and flavorful protein that pairs beautifully with earthy mushrooms and a decadent cream sauce. This recipe highlights the natural taste of deer backstrap while keeping it moist and tender. Plus, it comes together quickly, making it perfect for busy weeknights. By the end, you’ll not only know how to cook deer steak but also how to elevate it to restaurant-quality status to feed to your family.

Expert Tips for Creamy Mushroom Sauce

- Mix up the mushrooms and use any variety you like, such as oyster mushrooms or something else you can forage or pick up at your local grocery store. Just don’t use dried mushrooms unless you’ve soaked them for a while ahead of time or they will become extremely chewy and tough in the sauce. 

- Serving Leftover Mushroom Sauce. This creamy mushroom sauce will keep in the fridge for up to 3 days. You can microwave the sauce for about 30 seconds at a time (in a microwave-safe dish), stirring in between heating until desired temperature is reached. Or you can reheat it in a small saucepan on the stovetop over medium heat until warmed through. 

Come Deer Hunting in North Dakota

If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.

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DID YOU MAKE THIS RECIPE

If you make this Deer Steak with Mushroom Cream Sauce Recipe, tag @wildgameandfish so I can share it on my Instagram stories.

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