Description
Discover how to perfectly cook Venison Backstrap with a tangy Mixed Berry Balsamic Reduction. Elevate your cooking skills with this delicious recipe!
Ingredients
- 1 pound (454 g) beef backstrap (about 450 grams)
- 1 tablespoon (15 ml) vegetable oil (15 milliliters)
- Salt to taste
- Pepper to taste
- 1 cup (240 ml) mixed berries (about 150 grams)
- 1/4 cup (60 ml) apple cider vinegar (60 milliliters)
- 2 tablespoons (30 ml) agave nectar (30 milliliters)
- 1 teaspoon (5 ml) fresh thyme leaves (about 1 gram)
- 1 clove garlic, minced
Instructions
- Preheat the oven to 375°F (190°C).
- Season the venison backstrap with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat.
- Sear the venison backstrap in the skillet for 2-3 minutes on each side until browned.
- Transfer the venison to a baking dish and place in the preheated oven.
- Roast the venison for 10-15 minutes or until it reaches desired doneness.
- Remove the venison from the oven and let it rest for 5 minutes before slicing.
- In the same skillet, add mixed berries over medium heat.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add balsamic vinegar and honey to the skillet and stir to combine.
- Allow the mixture to simmer for 5-7 minutes until it thickens slightly.
- Stir in fresh thyme leaves and remove from heat.
- Slice the venison backstrap into medallions.
- Serve the venison slices with the mixed berry balsamic reduction drizzled on top.
Notes
- Marinate backstrap in a mixture of salt, pepper, and olive oil for 1-2 hours for a more tender result.
- Use a meat thermometer to ensure backstrap reaches desired doneness in the oven.
- Customize balsamic reduction with favorite fruits like raspberries or blackberries for a personal touch.
