Venison Backstrap with Black and Blue Bourbon Sauce
The blackberries on our back ridge are starting to ripen. The kids headed out this morning and picked the first of the spring for us.
I mixed fresh blueberries and blackberries for this recipe, but straight blackberries will work just as well. To get the most flavor from your backstrap, season it and let it rest in the refrigerator for four hours up to overnight before grilling.
Half of a venison backstrap, 2-3 pounds
2 Tablespoons olive oil
1 Tablespoon Kosher salt
1 Tablespoon cracked black pepper
1 Tablespoon Cavender's Greek Seasoning
1 clove garlic, minced
1 teaspoon fresh rosemary, crushed
1 cup fresh blackberries
1 cup fresh blueberries
2 tablespoons butter
6 tablespoons balsamic vinegar
¼ sweet onion, finely diced
2 cloves garlic, minced
2 tablespoons honey
Pinch of salt
2 teaspoons brown sugar
2 tablespoons bourbon
Black and Blue Bourbon Sauce
Melt the butter in a saucepan and add the diced onions and a pinch of salt. Saute over medium-high heat, 3 to 5 minutes, until the onions soften and begin to become translucent. Add the garlic and continue to stir for 3 to 5 minutes more.
If your backstrap is on the thick or thin side, an instant-read thermometer should be your guide. For a nice medium-rare, pull the backstrap once the internal temperature hits 130-degrees Fahrenheit. Tent the backstrap loosely with foil. The temperature will continue to rise as the meat rests, finishing at around 135 degrees. After resting for 15 minutes, slice the backstrap and spoon the berry sauce over the medallions at the table.