Ingredients

• ½ pound whole venison backstrap
• 2 tablespoons butter
• onion, sliced
• mushrooms, 4 0unces, sliced
• salt
• pepper
• 4 Muenster cheese slices (may substitute or combine with pepper-jack cheese)
• 2 Brioche buns

Horseradish Cream Sauce:

• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon prepared horseradish

Directions

1. Heat oven to 425 F.
2. Rub backstrap with generous amounts of salt and pepper, according to your liking.  
3. Heat skillet over medium high heat and melt 1 tablespoon of butter. Add onion and mushroom slices.  Cook until onions are translucent. Remove from pan and keep warm.  
4. Melt second tablespoon of butter. Add backstrap to pan and sear on all sides. Turn so all sides are browned. This will take approximately 10-12 minutes. Meat will NOT be cooked through.
5. Put browned backstrap on cooking pan and put into preheated oven.  Bake for 5-15 minutes depending on how well done you like your venison.
6. Remove from oven and let meat rest for 5 minutes.
7. While meat is roasting/resting, make sauce by mixing mustard and horseradish into sour cream.  May add or reduce ingredients depending on your tastes.
8. Use oven to melt cheese slices on both sides of Brioche buns.
9. Once cheese is melted and meat has rested, thinly slice backstrap and layer onto buns.
10. Cover with onions and mushrooms. Put sauce on top of all before putting bun together.
11. Serve immediately.