The seared venison backstrap steak with blackberry sauce is a delicious and elegant dish that combines the rich flavor of deer meat with the sweet and tangy taste of blackberries. This recipe is perfect for those who love game meat and want to try something new. The venison backstrap steak is a tender and flavorful cut that is easy to prepare and can be cooked quickly. The blackberry sauce adds a touch of sweetness and acidity that complements the savory flavor of the meat.
This seared venison backstrap steak with blackberry sauce is perfect for special occasions or when you want to impress your guests with a unique and tasty meal. The searing process creates a crispy exterior while keeping the inside juicy and tender. The blackberry sauce is made with fresh or frozen blackberries, sugar, and a touch of vinegar. It can be served on the side or drizzled over the top of the venison.
This dish is best served with roasted vegetables or a fresh salad. It is a great way to enjoy the flavors of the outdoors in a sophisticated and delicious way. Whether you are a seasoned hunter or just someone who loves good food you will want to use the blackberry sauce quite often. The seared venison backstrap steak with blackberry sauce is a dish that you will want to add to your repertoire.
Key Takeaways:
- Author Expertise: Laurel Rodgers is the creator of Boondocking Recipes. She is known for her fire cooking journey and delicious results with her recipes.
- Choice Cut: Venison backstrap steak is a premium cut that is lean, tender, and perfect for grilling.
- Seared to Perfection: Searing the backstrap steak quickly over high heat helps to lock in the juices and creates a flavorful crust.
- Blackberry Sauce: The blackberry sauce adds a tangy and sweet element to complement the rich flavor of the venison.
- Balanced Flavors: The combination of savory venison and sweet blackberry sauce creates a well-balanced dish.
- Serving Suggestions: This dish pairs well with sides like roasted vegetables, mashed potatoes, or a fresh salad.
- Ideal for Special Occasions: Venison backstrap steak with blackberry sauce is a great choice for special occasions or dinner parties.
- Impress Your Guests: This recipe is sure to impress your guests with its elegant presentation and delicious flavors.
FAQ For the Seared Venison Backstrap Steak With Blackberry Sauce
Q: What is a seared venison backstrap with blackberry sauce?
A: A seared venison backstrap steak with blackberry sauce is a cut of meat from the backstrap of a deer. It is a lean and tender piece of meat that is often compared to beef tenderloin.
Q: How do you cook a seared venison backstrap steak?
A: To cook a seared venison backstrap steak, season the meat with salt and pepper, then sear it in a hot skillet for a few minutes on each side until it reaches your desired level of doneness. Let it rest before slicing and serving.
Q: What is blackberry sauce and how do you make it?
A: Blackberry sauce is a sweet and tangy sauce made from fresh blackberries, sugar, and a thickening agent like cornstarch or pectin. To make it, simmer blackberries with sugar in a saucepan until they break down, then thicken the sauce to your desired corn starch. The seared venison backstrap goes really well with this sauce.
Other Venison Recipes to Try
Smoked Venison Backstrap Steak Recipe
Backstrap Venison Recipe In the Air Fryer
Chorizo Burger Ground Venison Recipe
What is Blackberry Sauce
Blackberry sauce is a sweet and tangy condiment made from blackberries, sugar, and lemon juice. It is easy to make with just a few simple ingredients and can be used in a variety of ways.
To make blackberry sauce, blackberries are combined with sugar and lemon juice in a saucepan. The mixture is cooked over medium heat until the berries break down and the sugar dissolves. Some recipes also call for adding a cornstarch slurry to thicken the sauce.
Once the sauce has thickened, it can be served warm or chilled. Blackberry sauce pairs well with pancakes, waffles, ice cream, yogurt, cheesecake, pound cake, and other desserts. It can also be used as a glaze for meats like chicken or pork.
The sauce has a balance of sweetness from the sugar and tartness from the blackberries and lemon juice. It can be made with fresh or frozen blackberries. Some recipes suggest straining the sauce through a fine mesh sieve to remove the seeds if desired.
Easy Seared Venison Backstrap Steak With Blackberry Sauce
Equipment
- Kitchen Twine
- mixing bowl
- Cast Iron Skillet
- Grill Grate
- knives
- Campfire Cooking Utensils
- Campfire Serving Utensils
- Campfire Fork Or Tongs
- fire proof cooking gloves
- Cast Iron Dutch Oven
- foil paper
Ingredients
- 4 lb venison backstrap whole
- 3 tsp salt
- 1 tsp black pepper fresh cracked
- 1 tsp nutmeg ground
- 6 oz blackberries fresh or frozen
- 3/4 cup white sugar
- 1/2 cup balsamic vinegar
- 1/4 cup cider vinegar
- 2 cloves
- 2 star anise (optional)
- thyme sprigs for garnish
- lemon juice & zest of one lemon
Video
Instructions
- Warm the oven up to 180c/350f.
- In a small bowl, mix salt, pepper, and nutmeg together. Use paper towels to dry the backstrap's surface, then put a lot of spice mix on top.
- Heat a pan that can go in the oven on high. When the pan is very hot, add the backstrap and brown it. Turn it over every minute or so to make sure all sides are cooked. After that, put the pan in the oven for 7 to 10 minutes.
- Take it out of the oven and pan, cover it with foil, and let it rest for 10 minutes. Then cut it into pieces.
- Take fruit, sugar, vinegar, zest, juice, cloves, and anise and put them in a pan. Bring it all to a boil. Add a pinch of salt if you want to.
- You should be able to use a wooden spoon to "smash" the berries on the side of the pot after about 5 minutes of cooking. Keep the sauce quickly boiling for another 5 to 10 minutes to make it thicker.
- Put the medallions on a plate, pour a sauce over them, and top with thyme leaves.
Nutrition
