Pan Fried Pecan Venison Backstrap with Mushroom Served with Toast | Hunting Magazine

Our savory venison backstrap wild game recipe has the nutty aroma of fresh pecans and the rustic smell of venison frying on the stovetop.

This wild game venison backstrap recipe adds a fresh new flare on a traditional favorite recipe for lovers of venison deer meat.


4 Venison Backstraps
1 tbsp Olive Oil
1 tsp Minced Garlic
1 cup Sliced Onion
8 oz Sliced Mushrooms
3 tbsp Medium Dry Sherry
2 cups Vegetable Broth
½ cup Heavy Cream
2 tsp Cornstarch
⅓ cup Pecan Halves
¼ cup Green Onions, finely sliced

Preparation and Cooking Instructions

  1. Season the venison with salt and pepper. Heat olive oil in a non-stick skillet, add venison and cook until venison is rare. Remove from skillet. Add onion and mushrooms to pan; cook 3 to 5 minutes. Add garlic and cook 2 more minutes. Add sherry and cook 1 minute. Add broth and boil until liquid is reduced by half, skimming any fat or foam.
  2. Combine 2 tbsp. cream with the cornstarch. Add the remaining cream to skillet and bring to a gentle boil. Whisk in the cornstarch mixture, simmer 4 to 5 minutes. Add venison, pecans and green onion. Simmer about 2 minutes and serve. Great with rice or noodles.
  3. Your choice to serve with cooked rice, mashed potatoes, toast and/or side salad.

Serve & Enjoy.