Seared Venison Backstrap With Caramelized Onions And Rosemary

Remove any sliver membrane from the venison. Rinse the backstrap and pat dry.

Combine the balsamic vinegar and 1 tablespoon of the olive oil in a small bowl. Rub the mixture into the venison. Season the venison with garlic powder, salt, and pepper. Let the meat marinate for 30 minutes at room temperature (you can also marinate it in the refrigerator, covered, for up to 8 hours).

Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Add the venison. Cook, turning as needed, until browned and medium-rare, about 4 minutes.

Remove the venison from the pan and place on a cutting board. Tent the venison with aluminum foil.

Add the remaining tablespoon of oil to the skillet. Add the onions, garlic, and rosemary. Mix well. Sprinkle the mixture with the brown sugar. Cook, stirring frequently, until the onions are soft and browned, and the mixture is fragrant, about 3 minutes. Remove the skillet from the heat.

Slice the venison into 3/4-inch slices. Serve with the sauteed onions.