Description
Discover how to make a delicious Roasted Venison Backstrap with Blueberry Jam and Creamy Polenta. Elevate your cooking skills with this unique recipe!
Ingredients
- 2 pounds (907 g) venison backstrap (about 900 grams)
- 2 tablespoons (30 ml) olive oil (about 30 milliliters)
- Salt to taste
- Black pepper to taste
- 1 cup (240 ml) fresh blueberries (about 150 grams)
- 1/4 cup (60 ml) sugar (about 50 grams)
- 1 tablespoon (15 ml) lemon juice (about 15 milliliters)
- 1 cup (240 ml) cornmeal (about 170 grams)
- 4 cups (960 ml) water (about 950 milliliters)
- 1/2 cup (120 ml) heavy cream (about 120 milliliters)
- 1/2 cup (120 ml) grated Halal-friendly cheese (about 50 grams)
- 2 tablespoons (30 ml) butter (about 28 grams)
Instructions
- Preheat the oven to 375°F (190°C).
- Rub the venison backstrap with olive oil, salt, and black pepper.
- Heat a skillet over medium-high heat.
- Sear the venison on all sides until browned, about 2-3 minutes per side.
- Transfer the venison to a baking sheet.
- Roast in the oven for 15-20 minutes or until desired doneness.
- Remove the venison from the oven and let it rest for 10 minutes.
- In a saucepan, combine blueberries, sugar, and lemon juice.
- Cook over medium heat until the blueberries break down, stirring occasionally.
- Reduce the heat and simmer for 10 minutes until thickened.
- In a separate pot, bring 4 cups of water to a boil.
- Gradually whisk in the cornmeal.
- Reduce the heat to low and cook, stirring constantly, until thickened, about 20 minutes.
- Stir in heavy cream, Parmesan cheese, and butter into the polenta.
- Season the polenta with salt and black pepper to taste.
- Slice the venison backstrap into medallions.
- Serve the venison over the creamy polenta.
- Spoon blueberry jam over the venison.
- Enjoy your meal.
Notes
- Consider enhancing the flavor by marinating the venison backstrap in a mixture of olive oil, salt, and black pepper before cooking.
- Ensure the blueberry jam is closely monitored while cooking to prevent burning and achieve a smooth consistency.
- Add a crunchy element by sprinkling toasted pine nuts or chopped almonds on top of the creamy polenta before serving.
