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





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.


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.