Venison Backstrap With Prosciutto, Sage & Mushroom Stroganoff

Strap in for a tasty bite of this backstrap with delicious stroganoff.


• 1 medium onion, diced

• 1 container oyster mushrooms, ripped by hand (button or other mushrooms are fine substitutes)

• 1-inch thick venison backstrap steak (approx. 250g)

• 5 slices prosciutto

• Several sage leaves

• Canola oil & salt

• ¼ cup brandy

• ½ cup red wine

• ½ cup whipping cream


  1. Heat a large frying pan on medium-high heat. Once hot, add a good glug of canola oil, along with the diced onion and your mushrooms.
  2. Once the mushrooms have shrunk considerably and the onions are starting to colour, pour in the brandy, being careful to avoid the flame that will jump from the pan.
  3. After brandy has reduced slightly, pour in the red wine, and allow to reduce slightly before adding the whipping cream. Season the sauce with salt to taste, and allow to simmer gently as you cook your venison.
  4. Lay out prosciutto pieces overlapping with one another to create a sheet. Place venison steak in the center, cover the venison steak with a few sage leaves, and season steak liberally with salt. Wrap the prosciutto up on all sides to envelop the steak.
  5. Get a frying pan onto medium-high heat. Once hot, add a tablespoon of canola oil, along with your wrapped venison.
  6. Fry venison for 3-4 minutes, until the prosciutto is crisp and golden. Flip the steak, and cook on the second side for another 3-4 minutes. If you like your venison rare, remove it from the pan and let it rest for 5-10 minutes before slicing. Serve sliced venison steak overtop your mushroom stroganoff sauce and enjoy!

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