Venison Steak Diane

I mentioned last week how a good friend of mine gifted me with a large amount of fresh venison. I absolutely love everything about venison, so without boring you with it’s virtues, here’s how I cooked one of the two back straps he gave me:

The inspiration for the recipe was found here:


Venison Steak Diane

Venison Steak Diane

Serves 4.


2-3 lb venison (or beef) backstrap


4 tbsp butter

2-3 medium sized white onions

8-10 russet potatoes, quartered

3 garlic cloves, minced

2 cups merlot

1 cup beef broth

2 tbsp Worcestershire sauce

2 tbsp yellow mustard

1 cup heavy cream or half-and-half


  1. Slice backstrap into 1/2 inch sections. Lightly salt and set aside.
  2. Melt 2 Tbsp butter in a large stock pot on medium-high heat.
  3. Sear backstrap in the butter on both sides, in batches, until lightly browned. Remove and let rest.
  4. Melt remaining 2 Tbsp butter in stock pot and add roughly chopped onions, potatoes and garlic. Saute until just before onions are translucent.
  5. Add broth, wine, Worcestershire sauce, mustard, and cream. Heat to simmering.
  6. Quarter backstrap pieces and add to stock pot. Simmer for half an hour.
  7. If sauce is not thick enough when it’s time to serve, add flour or gravy powder until thick.

Serve over rice, quinoa, egg noodles or over a hoagie roll.



One thought on “Venison Steak Diane

  1. Pingback: Beer-Braised Beef with Noodles « Fare Addicts

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