Description
Indulge in a delectable Venison Backstrap recipe with a flavorful Honey Balsamic Strawberry Berry Glaze. Learn how to create this gourmet dish now!
Ingredients
- 2 lbs beef backstrap (about 0.9 kg)
- 1 cup strawberries, hulled and sliced (about 150 g)
- 1/4 cup apple cider vinegar (about 60 ml)
- 1/4 cup maple syrup (about 60 ml)
- 2 tablespoons vegetable oil (about 30 ml)
- 2 cloves garlic, minced
- 1 teaspoon salt (about 5 g)
- 1/2 teaspoon black pepper (about 2 g)
- 1 teaspoon fresh thyme leaves (about 1 g)
- 1/2 teaspoon chili flakes (optional, about 1 g)
Instructions
- Preheat your grill or oven to medium-high heat.
- In a small saucepan, combine strawberries, balsamic vinegar, and honey.
- Place the saucepan over medium heat and bring to a simmer.
- Cook for 8-10 minutes until the strawberries soften and the mixture thickens slightly.
- Remove the saucepan from heat and set aside to cool.
- In a small bowl, mix olive oil, minced garlic, salt, black pepper, thyme, and red pepper flakes (if using).
- Pat the venison backstrap dry with paper towels.
- Rub the olive oil mixture evenly over the venison backstrap.
- Place the seasoned venison on the grill or in the oven.
- Cook for 4-5 minutes on each side, or until desired doneness is reached.
- Remove the venison from the heat and let it rest for 5 minutes.
- Slice the venison backstrap into 1/2-inch thick pieces.
- Spoon the strawberry balsamic glaze over the sliced venison.
- Serve immediately, garnished with additional fresh thyme if desired.
Notes
- Marinate the venison backstrap in the olive oil mixture for at least 30 minutes before cooking for enhanced flavor.
- Use a meat thermometer to ensure the backstrap is cooked to your desired level of doneness.
- Adjust the sweetness of the glaze by adding more or less honey based on your taste preference.
