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.This delicious dish is my wife and 9-year-old daughter's favorite new deer steak recipe! And I hope you and your family will love it as much as we do.DEER STEAK RECIPESLooking 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 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 SAUTE MUSHROOMSDry 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 STEAK1. 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. 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.4. 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.5. 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 WORKSDeer 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 DAKOTAIf 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.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYSign up here to receive a new recipe in your email inbox every Tuesday morning!If you make this Deer Steak with Creamy Mushroom Sauce Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.If you have another favorite deer backstrap recipe you'd love to share, I'd love to hear about it. You can email me at: jeffinfargo@gmail.comDid you enjoy this Deer Steak Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 pounds deer backstrap, about 2-inches thick
- kosher salt
- black pepper
- 8 ounces baby bella or cremini mushrooms – thinly sliced
- 1 Tablespoon canola oil
- 3 Tablespoons butter
- 1 Tablespoon minced garlic
- 3/4 cup beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3/4 cup heavy whipping cream
Instructions
- Place the deer steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the steak dry with paper towels, season both sides of the steak generously with salt and pepper. Press salt and pepper into meat so it adheres.
- 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.
- 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.
- Flip the 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.
- 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.
- Stir in beef broth, Dijon mustard, Worcestershire sauce, heavy cream, 1/2 teaspoon kosher salt, and 1/4 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.
- 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.
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