Venison Backstrap in Red Wine and Rosemary Caramelized Onions Recipe
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.
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.
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.
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
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
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.
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.