Without a doubt, one of the best parts of farm and ranch real estate is dealing with the people. I’m constantly meeting new folks that share the same love of the land and rural lifestyle as I do. We swap stories, new insight on ranching, and sometimes… even recipes! This venison recipe is one that I received from one of my sellers and I’ve fallen in love with it. It’s an effortless, elegant recipe that you can make with basic pantry staples!



Creamy dijon venison backstrap

  • 1 backstrap, cut into ¾” thick medallions

  • 1 tbsp butter

  • 1 tbsp flour

  • 1 small white onion, finely diced

  • 2 gloves of garlic, minced

  • Fresh Thyme or Sage

  • 2 tablespoons Dijon mustard

  • Cracked black pepper

  • 1 small white onion, finely diced

  • 2 gloves of garlic, minced 

  • ½ cup of white wine

  • ½ cup of chicken broth

  • ¼ cup of heavy whipping cream

  1. Cut backstrap into ¾” medallions. Pat dry with a paper towel. Tenderize with a fork. On one side of the medallions, use about 1 tablespoon of the Dijon mustard and brush onto the meat. Sprinkle a liberal amount of cracked black pepper onto the mustard. 

  2. Heat 1 tbsp of butter in a large skillet over medium-high heat. Once butter has melted and is bubbling, place venison medallions in skillet with the mustard side facing up. Cook 2-3 minutes and flip. Cook 2-3 minutes more, until medium rare and meat thermometer reads 125*. 

  3. Remove meat and plate, placing to the side.

  4. In the same pan with butter + meat juices, add onions and sauté till translucent. Add garlic and cook for 1 or 2 minutes. 

  5. Stir in flour and cook for about 2 minutes. 

  6. Slowly whisk in the white wine and chicken broth. Keep stirring till combined. Bring to a simmer for several minutes and let the sauce thicken. 

  7. Don’t worry if it isn’t a smooth texture yet- this will work itself out. 

  8. Add the remainder of the Dijon mustard and fresh thyme (or sage) to the sauce and return to a simmer. Cook for about 2 minutes. 

  9. Then, add cream and return to a simmer. Turn off heat and return the backstrap to the skillet, baste it in the sauce. 

  10. EAT!
    Best served with a good starch like mashed potatoes or rice to absorb all the flavors of the sauce!

Matti Tackett

Associate at Texas Ranch Sales, LLC

Matti has been an avid huntress from an early age and has recently become involved in the cattle industry. As a matter of fact, she co-hosts, with her dad, the national award-winning television hunting series “The High Road with Keith Warren.” She has been a spokesperson for the National Rifle Association and has worked with their Institute for Legislative Action.  If Matti’s not working hard to fulfill her clients’ ranch dreams, she’s probably out hunting somewhere.