Venison Backstrap with a Sour Cherry Sauce
Very simple dish that shows off the backstrap to its full potential. I used Chinese Water Deer.
Servings 2 people
Ingredients
- Venison Backstrap you need about 6 to 10 inch piece per person
- 20 g Butter
- 1 Onion finely sliced
- 1 tbsp Sunflower Oil
- 200 ml Red Wine
- 150 ml Beef Stock
- 1/2 cup Sour Morello Cherries
Instructions
- Set oven to 180C Fan
- Put the butter into a small pan over a low/medium heat. Sweat the onions for 10 minutes.
- Lightly coat the venison in sunflower oil and season well with salt.
- Get a dry pan hot and then add the backstraps. Cook them like you would a fillet steak. Brown on all sides, you want them slightly underdone. Put them into a tin and let them rest in the oven whilst you make the sauce.
- Add the onions into the pan, then deglaze with the Red Wine. Reduce the wine by 50 %. Add the Beef stock and Cherries and simmer for 5 mins.
- Blitz the sauce in a blender.
- Serve 🙂