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Honey Bourbon Venison Backstrap

The marinade is a vital part of making the venison so tender, plus it infuses the steak with tons of flavor. The honey in the marinade brings a subtle sweetness that balances out the saltiness from the soy sauce and Worcestershire. The venison backstrap marinades for 2 hours then sits out on the counter to come to room temperature. Yes, this is safe, and it helps the venison cook at an even internal temperature throughout. Then, a quick sear in a hot skillet creates the perfect golden-brown crust on both sides. The steak will get finished in the oven and removed once it achieves the perfect internal temperature of 135 degrees. While the venison backstrap rests after cooking, you’ll simmer the reserved marinade. After a few minutes, you’ll have a perfectly cooked venison backstrap drizzled with a mouth-watering honey bourbon sauce.


1 – 1.5 pound Venison Backstrap


Black Pepper

Extra Virgin Olive Oil

1 tablespoon freshly chopped parsley, to garnish (Optional)

Honey Bourbon Marinade

3 tablespoons olive oil

⅓ cup honey

¼ cup bourbon

¼ cup low-sodium soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon Dijon mustard

3-4 cloves garlic, finely chopped or minced

Recipe Directions

  1. Remove all silverskin from your venison backstrap.
  2. Combine olive oil, honey, bourbon, soy sauce and garlic in a medium-sized bowl. Whisk until well combined
  3. Place venison backstrap into a bag then pour in the marinade. Marinate for 2 hours. During the last half hour of the marinade time, or a half hour after the marinade time, set out at room temperature.
  4. Preheat your oven to 350 degrees F.
  5. Pat the steaks dry using a paper towel. Do not rinse them. Season with salt and black pepper to taste on both sides. Save the marinade and set it aside for later.
  6. Get a large skillet hot. Add a small amount of extra virgin olive oil to the hot skillet. Place the venison backstrap into the skillet and cook for 2-3 minutes undisturbed. Flip steak and cook for 2 minutes, then place into the oven. Remove from the oven when the internal temperature reaches 135 degrees F, for medium rare, this usually takes around 10 minutes. Note that the exact cook varies, and the cooking time will depend on how thick the backstrap is. Monitor the temperature closely to avoid overcooking.
  7. Remove the venison backstrap from the skillet and set aside to rest.
  8. Add in the remaining marinade and simmer over medium-high heat while the steaks are resting, whisking often.
  9. Slice the venison into ¼” – ½” slices and serve with honey bourbon sauce from the pan drizzled over top. Garnish with parsley if desired.
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