I came up with this for a side dish one Thanksgiving and we've had it this way ever since. I cook it outside so the searing of the meat doesn"t set off the smoke alarms....
Cut venison backstrap into 6-8" length.
Rub them heavily with steak dust- I use Mcormick. In an iron skillet on high heat, sear/blacken the meat in olive oil on all sides until it feels like the muscle in the web between your thumb and forefinger.(medium rare) While it's resting I make a sauce by mixing whipping cream or half&half with home made jelly(wild plum or Mustang grape) and Chachere's Cajun seasoning in a saucepan on low heat. When it sets up like gravy, you're done. Slice the backstrap up, arrange in a circle on the serving dish with the sauce in the center. Try it sometime.
Sent from my SAMSUNG-SM-G930A using Tapatalk
|
   
   
|
|
Reply With Quote
