Venison Backstrap With Blackberry Sauce: The Ultimate Grilled Delight

Stirring a pot of delicious sauce in my kitchen always takes me back to simpler times. Imagine this: the aroma of venison backstrap with blackberry sauce and nutmeg notes wafting through the air. These moments remind me of why I started cooking, and they inspire me to share the same joy with you.

Food has a magical way of bringing people together, and a dish like venison backstrap with blackberry sauce and nutmeg notes does just that. I remember the first time I tried this recipe. The combination of flavors was so unexpected yet perfectly harmonious. It was an experience that I couldn’t wait to recreate and share.

Every time I prepare venison backstrap with blackberry sauce and nutmeg notes, it feels like a celebration of flavors. The savory meat paired with the sweet and tangy blackberry sauce creates a symphony of taste that dances on your palate. It’s a recipe that transforms a simple meal into an unforgettable experience.

Whether you’re a seasoned cook or a kitchen novice, this dish invites you to explore and enjoy the art of cooking. With a focus on using fresh ingredients and simple techniques, venison backstrap with blackberry sauce and nutmeg notes becomes more than just a meal; it becomes a cherished memory.

Venison Backstrap With Blackberry Sauce and Nutmeg Notes

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• Author: Chloe
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grilling
• Cuisine: American

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Description

Indulge in the exquisite flavors of venison backstrap with a savory blackberry sauce and hints of nutmeg. Learn how to create this gourmet dish here!

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Ingredients

• 3–4 pound beef backstrap (1.4–1.8 kg), whole
• Hardcore Carnivore Black seasoning
• 6 ounces (170 g) fresh or frozen blackberries
• 1/2 cup (120 ml) brown sugar
• 1/2 cup (120 ml) balsamic vinegar
• 1/4 cup (60 ml) cider vinegar
• 1/2 teaspoon (3 ml) nutmeg
• Black pepper
• Thyme sprigs, for garnish
• 3 minced anchovies
• 2 minced garlic cloves
• Juice of 1/2 lemon
• 1 teaspoon (5 ml) Worcestershire sauce
• 1 tablespoon (15 ml) Dijon mustard
• 1/4 cup (30 g) grated cheese alternative, plus more for garnish
• 1 cup (240 ml) mayonnaise
• Coarse black pepper
• 2 heads romaine lettuces, halved lengthwise
• 1 loaf crusty Italian bread, cut into 1-inch-thick slices
• Vegetable oil, for brushing

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Instructions

1. Prepare your grill for a dual-zone setup, ensuring the hot side reaches at least 450 degrees F.
2. Securely wrap the backstrap with butcher’s twine, spacing the loops about an inch apart, to maintain a cylindrical form and facilitate slicing into medallions.
3. Generously coat the entire backstrap, including the ends, with Hardcore Carnivore Black seasoning.
4. Sear the backstrap over the hot coals, turning it a quarter turn every 1-2 minutes until it’s thoroughly browned on all sides. Then, shift it to the cooler side of the grill to finish cooking.
5. Check the internal temperature with an instant-read thermometer, aiming for 135 degrees F, which should take roughly 12-16 minutes. Once done, remove the backstrap and let it rest under foil for 15 minutes before cutting.
6. To create the sauce, mix berries, sugar, vinegar, nutmeg, and black pepper in a pan and bring to a boil. Optionally, add a pinch of salt. After about 5 minutes of boiling, use a wooden spoon to crush the berries against the pan’s side. Continue to simmer the sauce rapidly for another 5-10 minutes to thicken it.
7. Arrange the medallions on a serving dish, generously ladle the sauce over them, and garnish with sprigs of thyme.
8. In a large bowl, thoroughly mix together anchovies, garlic, lemon juice, Worcestershire sauce, mustard, cheese alternative, and mayonnaise. Add coarse black pepper to taste. Set aside.
9. Lightly coat each bread slice with oil and grill them over medium-high direct heat until well toasted on both sides. Grill the halved romaine heads over high heat until they’re charred on one side. Serve the croutons and lettuce, drizzle with the prepared dressing, and finish with an additional sprinkle of grated cheese alternative.

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Notes

• Marinate the backstrap in Hardcore Carnivore Black seasoning for enhanced flavor before grilling.
• Adjust the sweetness of the blackberry sauce to taste by adding more brown sugar if desired.
• Enhance the sauce with a smoky flavor by grilling the blackberries before preparation.

Mastering Venison Backstrap with Blackberry Sauce

Fundamentals

To create a memorable venison backstrap with blackberry sauce and nutmeg notes, understanding the basics is essential. Start by selecting a high-quality beef backstrap, weighing between 3 to 4 pounds. The choice of meat is crucial as it forms the foundation of the dish. The addition of Hardcore Carnivore Black seasoning is a game-changer, enhancing the natural flavors of the meat.

Blackberries play a pivotal role in this recipe, offering a burst of sweetness that complements the savory elements. When combined with brown sugar, balsamic vinegar, and cider vinegar, the sauce achieves a perfect balance of flavors. Nutmeg and black pepper add depth, making each bite a rich and satisfying experience.

Preparation/setup

Preparing venison backstrap with blackberry sauce and nutmeg notes begins with setting up your grill for a dual-zone cooking method. Ensure the hot side reaches at least 450 degrees Fahrenheit. Wrapping the backstrap with butcher’s twine maintains its shape, ensuring even cooking and easy slicing into medallions.

Coat the backstrap generously with Hardcore Carnivore Black seasoning before searing it over hot coals. Turn it a quarter turn every 1-2 minutes until it’s browned on all sides. Transition the meat to the cooler side of the grill to finish cooking, aiming for an internal temperature of 135 degrees Fahrenheit. Allow it to rest under foil for 15 minutes before slicing.

Crafting the Perfect Sauce

Technique

Creating the blackberry sauce for venison backstrap is both simple and rewarding. In a pan, combine fresh or frozen blackberries, brown sugar, balsamic vinegar, cider vinegar, nutmeg, and black pepper. Bring the mixture to a boil, crushing the berries against the pan’s side to release their juices.

The sauce thickens as it simmers, creating a luscious accompaniment to the venison. Consider adding a pinch of salt to enhance the flavors. The sauce should be boiled for about 5 minutes before the berries are crushed, then simmered for an additional 5-10 minutes.

Tips/tricks

For a sauce with a deeper flavor, allow the berries to macerate in the sugar and vinegar for a few minutes before cooking. This enhances their natural sweetness and ensures a more robust sauce. If you prefer a smoother sauce, strain it to remove the seeds after simmering.

Experiment with different types of vinegar to find your preferred flavor profile. Each type of vinegar brings a unique taste to the sauce, allowing you to personalize the dish to your liking. For more inspiration, explore this Venison Backstrap with Blackberry Jalapeno Glaze.

Perfecting Your Venison Backstrap Dish

Perfecting results

Achieving perfection with venison backstrap involves attention to detail. Monitoring the internal temperature with an instant-read thermometer ensures the meat is cooked to your desired level of doneness. Resting the meat under foil allows the juices to redistribute, resulting in tender and juicy medallions.

When slicing the backstrap, use a sharp knife to create even medallions. This ensures a consistent presentation and allows each piece to absorb the flavorful sauce. Garnish with thyme sprigs for a touch of freshness and visual appeal.

Troubleshooting/variations

If the sauce becomes too thick, simply add a splash of water or vinegar to reach the desired consistency. On the other hand, if it’s too thin, continue simmering until it thickens to your liking. For a variation, consider adding minced anchovies and garlic to the sauce for an umami boost.

For those who enjoy exploring new flavors, a Venison Backstrap with Blackberry Sauce and Juniper Aromatics provides a delightful twist. Alternatively, try a Roasted Venison Backstrap with Blueberry Jam and Creamy Polenta for a creamy contrast.

Serving and Enjoying Venison Backstrap

Serving/presentation

To serve venison backstrap with blackberry sauce and nutmeg notes, arrange the medallions on a platter and generously ladle the sauce over them. The vibrant color of the sauce against the rich brown meat creates an inviting presentation. Finish with a sprinkle of grated cheese alternative for an added layer of flavor.

Grill slices of crusty Italian bread and halved romaine lettuce to accompany the dish. The charred romaine provides a smoky contrast, while the toasted bread adds a satisfying crunch. Drizzle with the prepared dressing and garnish with additional grated cheese alternative for a complete meal.

Pairings/storage

Pairing venison backstrap with side dishes that enhance its flavors is key. Consider serving it with grilled vegetables or a fresh salad. Store any leftover venison and sauce in airtight containers in the refrigerator for up to three days.

For more ideas on side pairings, explore this Bacon Wrapped Venison Backstrap with Mushroom Cream Sauce. Additionally, learn about creating flavorful sauces with this Sous Vide Sauces guide.

Conclusion

Venison backstrap with blackberry sauce and nutmeg notes is a dish that celebrates the art of cooking. By mastering the fundamentals and techniques, you create a meal that delights the senses. The harmonious blend of flavors transforms a simple dinner into a memorable occasion.

The versatility of this dish allows for creativity and personalization, making it a staple in any kitchen. Whether you’re serving it for a special occasion or a casual dinner, the rich flavors and elegant presentation are sure to impress. Embrace the joy of cooking and sharing this delightful meal with those you love.

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