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!
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
Instructions
- Prepare your grill for a dual-zone setup, ensuring the hot side reaches at least 450 degrees F.
- 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.
- Generously coat the entire backstrap, including the ends, with Hardcore Carnivore Black seasoning.
- 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.
- 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.
- 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.
- Arrange the medallions on a serving dish, generously ladle the sauce over them, and garnish with sprigs of thyme.
- 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.
- 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.
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.
