Seared Venison Backstrap With Caramelized Onions And Rosemary
2 pounds venison backstrap, cleaned of any silvery membrane
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided
1 cup white or yellow onion, sliced
2 cloves garlic, mashed
1 teaspoon fresh rosemary
1 teaspoon Dr Bill’s Syrup
freshly ground black pepper
Rinse venison and pat dry. Season liberally with garlic powder, salt and pepper. Add balsamic vinegar and 1/3 of the olive oil. Rub into meat and let marinate for 30 minutes.
Heat 1/3 of the olive oil over medium high heat. Pan fry venison, turning to brown, until medium rare, about four minutes total for a two-inch thick backstrap. Remove from heat and tent with foil.
Add remaining olive oil to pan. Add onions, garlic and rosemary and Dr Bill’s Syrup. Toss and cook until onions brown and are slightly caramelized, about two minutes. Remove from heat. Slice venison at an angle and serve with onion and garlic mixture.