KING'S PLATE COOKING
KINGSPLATECOOKING.COM/RECIPES
Seared Venison, Blackberry Pan Sauce
Backstrap, a ripping-hot pan, and a sauce built on the fond and a pint of blackberries. Rice pilaf underneath, greens for cut.
PAN HEAT
High
PULL TEMP
130°F
TOTAL TIME
30m
SERVES
2
Ingredients
1 lbVenison backstrap, silverskin removed
2 tspKosher salt
1 tspCoarse black pepper
2 tbspBeef tallow
1 cupBlackberries
1/4 cupDry red wine
2 tbspCold butter, cubed
to serveRice pilaf and spring greens
Method
1
Salt the backstrap and leave it uncovered on a rack for 40 minutes. Pat it bone dry before it touches the pan.
A WET SURFACE STEAMS INSTEAD OF SEARING
2
Get cast iron ripping hot with the tallow. Sear the backstrap 2 minutes a side, turning through all four faces.
3
Pull at 125°F and rest it on a warm plate. It will climb to 130°F while the sauce comes together.
GO BY TEMP, NOT BY CLOCK
4
Off the heat, deglaze with the wine, then add the blackberries and crush half of them. Simmer until it coats a spoon.
5
Swirl in the cold butter off heat. Slice against the grain, spoon the sauce over, serve on the pilaf.
DO NOT BOIL AFTER THE BUTTER GOES IN
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