Categories: Game meats-

Ingredients

• 2 lbs. venison backstrap
• garlic powder
• coarse salt
• freshly ground black pepper
• 2 Tbsp. balsamic vinegar
• 3 Tbsp. olive oil
• 1 cup sliced white or yellow onion
• 2 cloves garlic, mashed
• 1 tsp. fresh rosemary
• 1/2 tsp. brown sugar

Directions

1. Remove membrane from backstrap; rinse and pat dry. Season liberally with garlic powder, salt and pepper. Combine vinegar and 1 Tbsp. olive oil. Rub into meat and marinate 30 minutes.
2. Add 1 Tbsp. olive oil to skillet o9ver medium-rare, about 4 minutes for 2-inch thick backstrap. Remove and tent with foil.
3. Add m1 Tbsp. olive oil to pan with onion, garlic and rosemary; sprinkle with brown sugar. Toss and cook until onions are slightly caramelized, about 2 minutes. Remove from heat. Slice venison at an angle; serve with onion and garlic mixture.

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