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Discussion Starter · #1 · (Edited)
1 lb backstrap
1/4ts ground cayenne pepper
1/4ts white pepper
1/4ts black pepper
1/4 lb butter
13 oz beef stock
1/4c orange blossom honey
3 tbsp raspberry balsamic vinegar
2 tbsp fresh grated ginger root

combine all 3 peppers, grated ginger root, honey into a dish and set aside.

In a saute or Small frying pan, melt butter and maintain to (140 degrees)**.

** important!!

Place backstrap in pan and evenly sear all surfaces. Then remove from pan to a sheet of aluminum foil large enough to create a small grill top oven when folded shut. add the raspberry balsamic vinegar to the top of the venison. and then add the contents of the dish you set aside earlier.
Fold over the foil and place in oven or on the BBQ grill and cook to med rare. remove from heat when desired temp is reached and carefully remove the venison from the foil, preserving the liquid that remains in the foil. place venison on a plate to rest.

Pour the liquid from the foil into a saute pan along with the beef stock and begin reducing, adding any juices that have developed from the resting venison.
Cut backstrap into 1" thick medallions and place on platter, each overlapping the previous. pour the reduction over the medallions and enjoy.
 

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Discussion Starter · #3 ·
Not really that hot on the recipe posted. It can however be modified to taste. I kept it lite so it might appeal to all pallets.
My original dish was quite warm, but I favor a scale upwards of 12.
 

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Discussion Starter · #6 ·
Whats nice about this dish, (and by the way, was totally my intention when I created it) is the first taste you get is raspberry, subtle but distinct. then the natural taste of the venison, and finally the warmth of the peppers and ginger throughout you mouth and throat.
 
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