Timber 2 Table - Venison Backstrap in Red Wine and Rosemary Caramelized Onions Recipe

Sweet and savory caramelized onions with a red wine sauce are the perfect paring for this venison backstrap recipe.

Venison Backstrap in Red Wine and Rosemary Caramelized Onions Recipe


30 Min

Prep Time


150 Min

Cook Time


5-7

Servings


Medium

Difficulty

When people find out what I do for a living, one of the most often asked question is, What is your favorite venison recipe? To me, that's like asking to pick a favorite child. But this recipe ranks way up there on the list.

Simmer the backstrap in the onions until they are medium-rare.

The backstrap chunks get dusted in a blend of seasoned flour and Traeger Coffee rub, a blend of coffee, black pepper and a touch of sweetness. They then get browned in hot oil.

Dredge the venison in a mixture of flour and Traeger Coffee Rub.

The seared backstrap gets nestled in the red wine and rosemary caramelized onions, then simmered a few more minutes for the flavors to mingle. The backstrap stays a nice medium-rare and is oh-so-tender.

Ingredients

2-3 pounds of venison backstrap, cut into 2x2 chunks

½ cup all purpose flour seasoned with a tablespoon of salt and 2 teaspoons of black pepper

¼ cup Traeger Coffee rub

Caramelized Onions

6-8 medium to large onions, sliced

1 stick of butter

2 tablespoons salt

1 cup red wine

1 tablespoon dried rosemary leaves, crushed in a mortar and pestle

Cooking Instructions

Add the stick of butter and the onions to a lidded Dutch oven. Season with two tablespoons salt. Add the lid and place in a 300-degree oven for two hours. Stir every 30 minutes.

Traeger Coffee Rub adds a slightly sweet coffee flavor to the venison.

Move the onions from the oven to the cooktop and add the crushed rosemary. Continue stirring until the onions take on a deep golden color, usually another 5 to 10 minutes.

I prefer crushing the dried rosemary in a mortar and pestle before adding it to the sauce.