Seared Venison Backstrap With Pan Reduction

I was recently given some beautiful venison through a mutual friend with a nuisance permit for an apple orchard. I whipped up this simple preparation for a quick meal before work. Venison is so tender and delicious, that it doesn’t require much fuss for you to feast like a king.

-First, I marinaded the loin in olive oil, salt, and pepper.

 

-After about 30 minutes, I seared the backstrap in a saute pan with a bit of vegetable oil on high heat. Make sure to sear until a nice crust forms on all sides.

-Once seared, lower the heat and transfer the backstrap to another saute pan or some sort of oven safe baking pan. Place the venison in a preheated 425 degree oven, and let it cook as you make the sauce.

-While the venison is finishing in the oven, return your searing pan with the meat drippings to the stove on medium heat. Once hot, add about 1/2 cup of red wine, 2-4 chunks of butter; a pinch of salt, pepper, and sugar (or a few drops of honey), and about 1/4 cup of stock or demi-glace if you have it. I added dried cherries to my sauce, but that is purely optional (and delicious).

                                                   (Dried Cherries)

-Let the sauce reduce until nice and thick, and adjust seasoning as needed.

                                         (Sauce simmering away)

-Once the venison reaches an internal temperature of 135-140 degrees (rare-medium rare), remove it from the oven and let it rest before slicing. It should be ready by the time your sauce is made.

                                        (Perfect rare-medium rare)

-I served mine with a bed of fresh arugula, but you can eat it as is, or serve with whatever accouterments you like.

 

 

Enjoy! I know I did!

 

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