Venison Backstrap with a Sour Cherry Sauce
Very simple dish that shows off the backstrap to its full potential. I used Chinese Water Deer.
Course: Main Course
Cuisine: English
Recipe Type: WIld Harvest
Servings: 2 people
- 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
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 :-)