Monday, February 6th, 2023
Monday, February 6th, 2023

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Taste of the Wild: Venison with Blackberry Sauce

Wild game red meats go great with wild berry sauces. If you have never tried one, here’s your chance. You also can substitute duck or goose for the venison. Serve
with vegetables, potatoes, and a full-bodied red wine to have the
full-flavor experience.

Yield: 4-8 Servings Preparation Time: 60 minutes Cook Time: 40 minutes

Cooking Directions: Preheat oven to 350 degrees.

To prepare the meat, mix
the seasoning mixture of salt, pepper, and nutmeg in a small bowl to
combine. Use a cookie sheet, then sprinkle and rub the seasoning mixture
onto and into the meat. Set aside to prepare the blackberry sauce.

In a small saucepan, combine all ingredients and heat at medium-high,
bringing to a slow boil. Cook for about 5 minutes. At this point, using
the back of a spoon, smash the berries. Cook for another 10 to 15
minutes until it thickens. Turn off heat and add the thyme, stirring the
mixture. Set aside, keeping warm.

In a large, ovenproof skillet, heat the pan to get it hot. Add a
tablespoon of olive oil to the pan, add the meat, and sear all sides.
When all sides are seared, place the pan with meat in the oven. Cook for
8 to 12 minutes or until the internal temperature is 125 degrees. When
meat reaches temperature, remove from the oven, tent with foil, and let
rest for at least 15 minutes.

Slice into medallions and serve with sauce drizzled over the top.


Ingredients:

2-3 pounds or whole backstrap of venison, trimmed and clean
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
½ teaspoon ground nutmeg
2 tablespoons olive oil

Blackberry Sauce:

8 ounces or 1 cup fresh or frozen blackberries
¼ cup brown sugar
2 tablespoons honey
½ cup balsamic vinegar
¼ cup apple cider vinegar
1 garlic clove, finely chopped
1 small shallot, finely chopped
1 lemon juiced with zest
1 teaspoon fresh thyme, chopped
Salt and pepper to taste

About the Contributor:

Tim Kraskey has a cookbook titled, “Red White, and Everything Else,” with
recipes featuring elk, venison, buffalo, antelope, duck, pheasant,
grouse, partridge, turkey, fish, and more. He says he was inspired to
create the book with great recipes for the wild game he has harvested.
Kraskey has spent 25 years traveling the world, eating great food, and
“had my share of great adventures hunting in Alaska, Utah, Montana, New
Mexico, Alabama, Texas, and most of Canada. When you hunt as often as I
do, you need to eat what you hunt or why hunt?” he said.


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