Cooking venison backstrap with wild mushrooms — tips?

Choosing the Right Wild Mushrooms

When selecting wild mushrooms to pair with venison backstrap, look for species that have a robust flavor and meaty texture, such as chanterelles or porcini. Avoid mushrooms that are too delicate or have a strong, unpleasant odor. Harvest mushrooms in the morning after a light dew has fallen, as they will be more flavorful and less likely to be contaminated with dirt or debris. Typically, use 1 cup of mushrooms for every 8 oz of venison.

Preparing the Venison and Mushrooms

To prepare the venison, season it liberally with salt, pepper, and thyme, then let it sit at room temperature for 30 minutes to allow the seasonings to penetrate. In a hot skillet, melt 2 tbsp of butter over high heat, then sear the venison for 2-3 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare. Remove the venison from the skillet and let it rest for 5 minutes before slicing it thinly. For the mushrooms, heat another 1 tbsp of butter in the skillet over medium heat, then add the sliced mushrooms and cook for 3-4 minutes, or until they release their liquid and start to brown.

Final Assembly and Serving

To serve, slice the rested venison into thin medallions, then place them on a plate with a spoonful of sautéed wild mushrooms. Drizzle the plate with pan juices and serve immediately, garnished with fresh thyme or parsley if desired. By following these steps, you can create a memorable dish that showcases the rich flavors of venison and wild mushrooms.