Venison Backstraps with blackberry sauce

Here is a simple but awesome recipe for Venison, you can use any whole cut.

1 lb venison tenderloin or backstrap
1 cup dry red wine
3 tbsp Dijon mustard
2 cups chicken stock
3 tbspblackberry jam

Mix wine and mustard in a bowl. Rub salt and fresh pepper into venison and coat with marinade. Refrigerate for at least six hours turning every couple of hours. Alternatively, the venison can be cut into one-inch slices and marinated that way. Remove meat from marinade and shake off any excess. Heat two tablespoons butter with one tablespoon olive oil over medium heat in a large frypan. Brown the tenderloin on each side until rare, about 5 minutes per side. Remove from pan and cover with foil. The meat will continue to cook. Quickly add chicken stock and deglaze pan. Reduce by half then add jam. Cook until sauce thickens, about 5 minutes. Slice tenderloin into one-inch pieces (if not already done) and serve drizzled with pan sauce.

Primo bro


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