By Jeff Benda
IG: @wildgameandfish
Website: www.wildgameandfish.com
Serves 2
Prep & Cook time: 30 minutes
If you’re looking for a new way to cook deer backstrap that makes your family stop mid-sentence and stare at the cutting board like it’s Christmas morning, this Prosciutto-Wrapped Venison Loin with Mustard Sauce is it.
I love sharing simple, approachable wild game recipes with home cooks, and this one delivers big flavor without demanding fancy techniques. Better yet, it cooks quickly, which means you can impress your family on a weeknight without turning the kitchen into a construction zone.
My wife and 10-year-old daughter adore this recipe so much that the second they see a backstrap thawing on the counter, they start hovering in the kitchen, asking me when dinner will be ready. But what truly makes this dish shine is how beginner-friendly it is. You season the venison loin with thyme, rosemary, salt, and pepper. Then you wrap it tightly in a few slices of prosciutto so it cooks up juicy and beautifully browned. While it rests, you whisk together a quick mustard cream pan sauce that tastes like something you’d expect from a fancy steakhouse - yet it comes together in minutes.
This simple, skillet-seared venison loin is a great meal to share this holiday season! If you are looking for more venison backstrap recipes, be sure and check out Jeff Benda’s Smoked Venison Backstrap and Coffee Crusted Steak.
Ingredients
- 1 pound venison loin (backstrap)
- 1/2 teaspoon ground thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 4 slices prosciutto
- 1 tablespoon avocado oil or canola oil
- 1 tablespoon butter
- 2 tablespoons yellow onion, diced
- 1/2 cup chicken broth
- 1 tablespoon stone ground mustard
- 2 tablespoons heavy whipping cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the venison loin on a cutting board and pat dry with paper towels.
- In a small bowl, combine thyme, rosemary, salt, and pepper. Season the venison all over with the mixture.
- Lay 4 slices of prosciutto on a piece of parchment paper so they make a square shape the same length as your venison loin. Place the venison at the bottom of the prosciutto square, then roll the prosciutto tightly around the venison.
- Heat a large skillet over medium heat on the stovetop. One hot, add the oil and butter and carefully swirl around to coat the entire pan. Add the venison loin with the prosciutto seam side down. Cook for 2 minutes per side on all four sides of the loin for a total of 8 minutes until it reaches an internal temperature of 125 degrees F.
- Transfer the venison loin to a large plate and let it rest for 15 minutes.
- Meanwhile, add diced onion to the same skillet over medium heat and sauté for 1 minute. Add chicken broth and simmer for 2 minutes, scraping up any brown bits stuck to the bottom of the pan. Whisk in mustard and heavy cream and cook 1 minute more until sauce is thickened. Remove from heat. Season with salt and pepper to taste and garnish with fresh parsley.
- Use a sharp knife to slice the prosciutto-wrapped venison loin into 1-inch pieces for serving with the mustard cream sauce.
