FULL RECIPE: Venison Backstrap With Red Wine Pan Sauce INGREDIENTS 1-2 lb Venison Backstrap 1 tsp Kosher salt pinch of pepper 2 tsp thyme SAUCE 2 tsp vegetable oil 1 shallot, minced salt, to taste pepper, to taste 4 oz red wine 6 oz beef broth 2 tsp brown sugar 3 tbsp butter, cold 1 tsp thyme DIRECTIONS Rub the salt, pepper, & thyme on the meat & let it sit for ~1 hr. Heat butter in a metal skillet & sear the meat on all sides. Place the skillet in the oven at 350F for 5-10 min (for medium- 140F in the center). Tent meat with foil while making sauce. Using the same metal skillet add a little vegetable oil & allow it to get hot. Add shallot to pan & fry until soft ~2 min on medium-high. Add red wine & beef broth. Scrap bits of meat from the bottom of the pan. Stir continually. Reduce to 1/3 of a cup ~4-6 min. Add the brown sugar, continue to stir & let cook ~6 min. Turn off the heat. Add the butter, 1 tbsp at a time, whisking each until totally incorporated in the sauce. Add the thyme, salt, & pepper. Cut the meat as into 1/2" pieces, plate, & drizzle with the sauce.
Excellent..Chef Danielle! I'm Saying this because I'm a Chef and want to say Your Narration on your Technique was Outstanding..I'm also A PA Hunter from PA's N'east!
Tweaked it a little bit, more butter to start no vegetable oil for the sauce i just used whatever was left in the pan. And used ground thyme instead of fresh and an onion instead of a shalot. Excellent video and great recipe. It will be added to my recipe book
Danielle- Not only are you an excellent chef, but you're also a fabulous teacher. Thanks for all your recipes. I don't know if I can get backstrap from my butcher but I can get tenderloin fillets. Matter of fact, I have one in the freezer now. I'm going to try your recipe using it. Whoo Hoo, I can't wait.
That looks amazing, very well instructions, keep up the great cooking videos along with all your others, awesome couple, Best of Luck always and thanks for sharing your videos.
I agree 100% with the choice sauce. The Carmel-like sweetness pairs so well with the venison. I add a little cream to the sauce, I just like a little extra fat content with the lean cut. But bravo on this, you are welcome in Montreal anytime!
Did a very similar recipe with a Wild Hog backstrap recently. Only difference was that we didn't do the sauce at the end. Good luck to you all this deer season.
If you wanna get Fancy Try Venison Wellington . You'll Need Muushrroms "Parma Ham(Prosciutto) And Puff pastry Sheets!! There are Recipes here on TH-cam for it !
You are part of a dying breed ma’am. Not many women today are willing to even learn how to cook like that. You should be proud of yourself! Every outdoorsman’s dream right there.
FULL RECIPE:
Venison Backstrap With Red Wine Pan Sauce
INGREDIENTS
1-2 lb Venison Backstrap
1 tsp Kosher salt
pinch of pepper
2 tsp thyme
SAUCE
2 tsp vegetable oil
1 shallot, minced
salt, to taste
pepper, to taste
4 oz red wine
6 oz beef broth
2 tsp brown sugar
3 tbsp butter, cold
1 tsp thyme
DIRECTIONS
Rub the salt, pepper, & thyme on the meat & let it sit for ~1 hr.
Heat butter in a metal skillet & sear the meat on all sides.
Place the skillet in the oven at 350F for 5-10 min (for medium- 140F in the center).
Tent meat with foil while making sauce.
Using the same metal skillet add a little vegetable oil & allow it to get hot.
Add shallot to pan & fry until soft ~2 min on medium-high.
Add red wine & beef broth. Scrap bits of meat from the bottom of the pan. Stir continually. Reduce to 1/3 of a cup ~4-6 min.
Add the brown sugar, continue to stir & let cook ~6 min.
Turn off the heat. Add the butter, 1 tbsp at a time, whisking each until totally incorporated in the sauce.
Add the thyme, salt, & pepper.
Cut the meat as into 1/2" pieces, plate, & drizzle with the sauce.
Excellent..Chef Danielle! I'm Saying this because I'm a Chef and want to say Your Narration on your Technique was Outstanding..I'm also A PA Hunter from PA's N'east!
We made your recipe for Christmas tonight. It was a hit. Thank you.
Glad you liked it!
Tweaked it a little bit, more butter to start no vegetable oil for the sauce i just used whatever was left in the pan. And used ground thyme instead of fresh and an onion instead of a shalot. Excellent video and great recipe. It will be added to my recipe book
Danielle- Not only are you an excellent chef, but you're also a fabulous teacher. Thanks for all your recipes. I don't know if I can get backstrap from my butcher but I can get tenderloin fillets. Matter of fact, I have one in the freezer now. I'm going to try your recipe using it. Whoo Hoo, I can't wait.
That looks amazing, very well instructions, keep up the great cooking videos along with all your others, awesome couple, Best of Luck always and thanks for sharing your videos.
Thanks!
Those came out beautifully! Clear simple instructions too, nice job!
Looks like Danielle is Startin up her cookin show.Great job
John does okay in the kitchen as well. I wish I could get my hands on fresh morels. His recipe looks wonderful.
I agree 100% with the choice sauce. The Carmel-like sweetness pairs so well with the venison. I add a little cream to the sauce, I just like a little extra fat content with the lean cut. But bravo on this, you are welcome in Montreal anytime!
My wife and I do a similar recipe with our straps.....I put that cut against any beef in the world....perfect instructions Mrs. Royer!
Bret McCartney really? any beef in the world? lol
Perfection !! Great recipe and well done on the video.You two make a great team !! God bless !!
Awesome recipe, think it took me longer to watch the video than it took me to make it. Very good
Sound good will have to try this 😋
Oh my!!! That looks phenomenal.
Here in the UK, we use blackcurrants to the wine sauce. Delicious!
Looks awesome. For the holidays i bet a handful of cranberries would be great in the pan sauce too
My God dude that looks phenomenal !!!!!!
I'm drooling 🤤
Did a very similar recipe with a Wild Hog backstrap recently. Only difference was that we didn't do the sauce at the end. Good luck to you all this deer season.
Looking good !
If you wanna get Fancy Try Venison Wellington . You'll Need Muushrroms "Parma Ham(Prosciutto) And Puff pastry Sheets!! There are Recipes here on TH-cam for it !
Will be copied to a T !!!
Thanks so much , can’t wait to try 😊
I'm about to post my backstrap video. I include the harvesting of the deer as well. Would love your opinion when I get it posted.
What would you reccomend for side dishes with this dish?
Beer, wine & beer. Oh I said beer twice. (I like beer)
I’m so hungry right now
Looks good! Random question, but what kind of knife did you slice the meat with at the end?
Used a slicing knife. This one to be exact: www.amazon.com/Victorinox-Swiss-Fibrox-Slicing-Granton/dp/B0000CFDB9
Amazing
Thanks!
Doing this tonight!!!!
Danielle- Being that I am writing your recipes down for myself would you like me to cut & past them to your videos?
If you would want to do that. That would be fine. Thanks.
Damn, I dribbled on my shirt watching this !
You did a dam good job
What time supper? I'm 23 hours from you so give me a little notice. Lol, I subscribed.
***** cooking right there!
Deer will dry out quick it’s best to cook to medium rare to barely medium
Hush now! School's in session!
You are part of a dying breed ma’am. Not many women today are willing to even learn how to cook like that. You should be proud of yourself! Every outdoorsman’s dream right there.
Thanks!
What?....no baked potato?....
nobody noticed the silver skin was left on?
Monsieur Gidge depending one what you do sometimes it melts down a bit and doesn’t effect the taste
Danielle, can you do a cooking video using the Julia Child voice? I think I'd pee my pants laughing!!
Ha! I don't think I could pull that one off :)
How 'bout Gordon Ramsay? HA! Poor John wouldn't know what hit him! This make me laugh already just imagining it!
first
nice, but the inside is still raw!shakyjake out!
"There no way this whole thing would fit in here..." Heard that several times.