Description
Learn how to create a gourmet dish with our Venison Backstrap recipe featuring a savory Blackberry Sauce and aromatic Juniper flavors. Try it today!
Ingredients
- – 2.5 lb (1.1 kg) Venison loin roast
- – generously salt and pepper the loin
- – 2 tsp (10 ml) cooking oil
- – fresh blackberries for garnish
- – 1 large shallot, chopped, about 1/2 cup (120 ml)
- – 2 tsp (10 ml) Chopped Garlic
- – 1 cup (240 ml) grape juice
- – 1 cup (240 ml) stock, venison or vegetable, preferably. Beef stock is too overpowering
- – 1 tsp (5 ml) Salt
- – 1 tsp (5 ml) whole black pepper
- – 1 tsp (5 ml) juniper berries
- – 3 Tbsp (45 ml) Blackberry jam
- – 2 Tbsp (30 ml) demi-glace
Instructions
- Coarsely chop the shallot and garlic. In a small saucepan, cook the shallots until they soften. Add the garlic to the shallots and continue cooking until they release their aroma and start to soften further.
- Once the shallots and garlic are tender and fragrant, pour in the grape juice and stock. Introduce the whole black pepper, juniper berries, salt, blackberry jam, and demi-glace.
- Simmer the mixture for approximately 15 minutes until it reduces by about half. Strain to remove the solids and discard them. Let the liquid cool before applying it to the meat.
- After the liquid has cooled, marinate the venison in it for 10 minutes using a vacuum bag, or for 2 hours if not using a vacuum.
- Take the venison out of the marinade and pat it completely dry with paper towels.
- Pour the marinade into a small saucepan and bring to a boil. Reduce to a gentle boil and cook for about 10 minutes.
- Heat the oil in a cast iron skillet and brown all four sides of the venison. The internal temperature should reach 125-130°F. Transfer the meat to a dish and cover loosely with foil. Let it rest for at least 10 minutes to allow the juices to redistribute. Avoid overcooking the venison, as it can become dry and tough quickly!
Notes
- Ensure the venison is thoroughly dried before searing to achieve a crispy exterior.
- Allow the cooked meat to rest before slicing to ensure even distribution of juices.
- Use a meat thermometer to check that the venison reaches the desired level of doneness.
