Venison Back Strap With Mushrooms & Red Wine Pan Sauce!
There cannot possibly be a better way to eat a backstrap. I’ve tried several. This rocks.
#1: This is THE BEST way to prepare a venison backstrap.
You will die. So, so, so delicious. As my children were scarfing this down I asked them, “How do you like the venison?”
They said, “This is venison?”
It tasted like beef tenderloin. Fabulous, wonderful beef tenderloin.
#2: This is also an introduction to making a pan sauce.
I adore pan sauces. There is just no other way to develop such wonderful flavors in 10 minutes. Pan sauces are simply that – a sauce you make in a pan. BUT the kicker is that there must have been something cooked in pan FIRST. All the bits of incredible flavor that are left behind (stuck in the pan) are the base for the pan sauce. Brace yourself for the best sauce to ever land on your plate.
Pan sauces are also called fond. It has something to do with another language and foundations and fancy cooking lingo. All you need to know is pan sauces are fond and fonds are pan sauces.
If you’ve never made a pan sauce before, you should! It’s not difficult. It is a wonderful use of all the “bits of stuff” that get stuck to the bottom of the cast iron skillet when cooking meat.
ANNNNNNND a simple pan sauce will elevate a boring steak, pork chop or chicken cutlet into something magnificent! Really, a simple pan sauce can transform a meal.
Pan sauces are also a great way to bring several elements together. If you have some sauteed veggies or some roasted potatoes alongside your main course, a good fond (pan sauce) can unite your plate into one symphony.
First – we’re gonna cook some venison back strap, then we’ll make the fond (pan sauce).
Here is a quick overview.
- Cook meat in pan (don’t burn it) & remove it from the pan.
- Add aromatics (onion, garlic, etc)
- Add liquid & reduce by half (it’s easy & only takes 5 minutes or so)
- Add herbs or mushrooms or whatever floats your boat
- Add butter
- Salt & pepper to taste
- Spoon over your meal & enjoy!
If you want a detailed step-by-step guide go here. It will walk you through everything.
It’s not hard! And for a few mintues of work you will get a lovely, flavorful sauce.
Before we get started I must issue a warning – if you killed your deer today, or yesterday – you do not want to eat it yet. Trust me, I know these things. Bambi is still in full rigor mortis and will be chewy, tough, miserable and may be like eating rubber bands. For more on how long to wait before you eat something you killed go here.
I know you are going to love this dish.
Get email updates every week!! Sign up (here) to get the best of thefarmbarbie delivered straight to you. Recipes, farmlife, fun…. and it’s free, of course.