Difficulty: Intermediate
Wild Game
Venison Backstrap with Blueberry Wine Reduction
Jody
Prep Time: 5 min
Cook Time: 30 min
Difficulty: Intermediate
Instructions
- Step 1: Burning the Oak blend pellets, preheat recteq to 425°F with a cast iron skillet inside.
- Step 2: Cut backstrap in half and remove silver skin. Pat dry and season meat evenly with 2 tablespoons Buckshot Blend Rub. Add oil to pan and sear all sides.
- Step 3: Add 4 tablespoons butter to pan. Tie herbs into a bundle and add to pan. Once butter is melted, baste meat and herbs with butter. Cook to an internal of 130°F.
- Step 4: Remove venison and tent with foil. Drain excess butter and oil. Keep herb bundle.
- Step 5: To the pan add blueberry, wine, buttter, chicken stock, dijon mustard, Stevie’s Habanero Honey, remaining Buckshot Blend Rub and 10 Point BBQ Sauce to pan and allow to simmer.
- Step 6: Remove herb bundle and stir occasionally. Once thickened, about 10-15 minutes, remove and place in serving bowl.
- Step 7: Slice backstraps into medallions and pour sauce on top. Serve immediately.
Ingredients
Serving Sizes
Ingredients
- 2 pounds Venison Backstrap
- 3 tablespoon(s) Buckshot Blend Rub
- 1 tablespoon(s) Olive Oil
- 6 tablespoon(s) Salted Butter
- 1 strip(s) Fresh Rosemary
- 1 strip(s) Fresh Sage
- 1 strip(s) Fresh Thyme
- 2 cup(s) Frozen Blueberries
- 1 cup(s) Red Wine
- 1/2 cup(s) Chicken Stock
- 2 tablespoon(s) Dijon Mustard
- 1 tablespoon(s) Stevie's Habanero Honey
- 1 tablespoon(s) 10 Point BBQ Sauce
Tools Needed
- Oak Blend Pellets
- Knife
- Cutting Board
- Nitrile Gloves
- Spoon
- Cast Iron Skillet
- Whisk
- Tongs
- Butcher's Twine
- Aluminium Foil
- Heat Resistant Gloves
- Step 1: Burning the Oak blend pellets, preheat recteq to 425°F with a cast iron skillet inside.
- Step 2: Cut backstrap in half and remove silver skin. Pat dry and season meat evenly with 2 tablespoons Buckshot Blend Rub. Add oil to pan and sear all sides.
- Step 3: Add 4 tablespoons butter to pan. Tie herbs into a bundle and add to pan. Once butter is melted, baste meat and herbs with butter. Cook to an internal of 130°F.
- Step 4: Remove venison and tent with foil. Drain excess butter and oil. Keep herb bundle.
- Step 5: To the pan add blueberry, wine, buttter, chicken stock, dijon mustard, Stevie’s Habanero Honey, remaining Buckshot Blend Rub and 10 Point BBQ Sauce to pan and allow to simmer.
- Step 6: Remove herb bundle and stir occasionally. Once thickened, about 10-15 minutes, remove and place in serving bowl.
- Step 7: Slice backstraps into medallions and pour sauce on top. Serve immediately.
Chef Pairings
We recommend Baked Squash & Zucchini Casserole and classic Smoked Garlic Bread to serve alongside this Venison with Blueberry Wine Reduction.