The following recipe for Venison Backstrap With Berry Sauce is from SurvivalBlog reader Dave W.
The berry sauce is made separately and poured on only at serving time.
- 3 lb. venison (one whole backstrap from a large deer, or two from a smalle deer)
- 3 tsp. salt
- 1 tsp. ground pepper
- 1 tsp. ground nutmeg
- 6 oz. berries (blackberries are best)
- 3/4 cup white sugar
- 1/2 cup balsamic vinegar
- 1/4 cup apple cider vinegar
- 1 lemon
- 4 cloves
- 2 star anise (optional)
- thyme sprigs (for garnish, optional)
Directions – For Meat
- Preheat oven to 350 F.
- Combine salt, pepper, and nutmeg in a small bowl. Towel-dry the surface of the backstrap and generously sprinkle the spice mix on top.
- Heat an oven-proof skillet on a high setting. Once smoking hot, place backstrap into skillet to sear, turning every minute or so to sear it, making sure that all sides are cooked. Then place it in a pan in the oven for 7-10 minutes.
- Remove from oven and pan, place into foil and allow to rest 10 minutes before cross-cutting the backstrap into medallions.
DIRECTIONs – For Sauce
- To make the sauce – combine berries, sugar, vinegar, lemon zest, juice, cloves, and anise in a pan, and bring to boil. Add an optional pinch of salt.
- After about 5 minutes of boiling, you should be able to crush the berries up against the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes, to thicken it.
Place medallions on a plate, spoon over generous portions of sauce. Optionally, top with some sprigs of thyme.
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