Venison Backstrap with Flathead Cherry Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
2
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Calories
612 kcal
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Course
Main Course
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Cuisine
American
Venison Backstrap with Flathead Cherry Sauce
Description
This recipe involves seasoning and searing a venison backstrap steak to medium rare in a hot pan with lard, then resting it to retain juices. The pan is then deglazed with sweet sherry and enhanced with butter, chopped shallots, thyme, brown mustard, and balsamic vinegar. Fresh or frozen pitted cherries are simmered in the sauce until reduced by half, concentrating their flavor and melding with the savory components. The sauce offers bright, sweet, and acidic notes that complement the lean, robust flavor of venison.
Sliced venison topped with the warm cherry sauce works well as an elegant main course, potentially paired with sides like roasted vegetables or mashed potatoes to balance the richness.
Ingredients
- 1 lb venison backstrap or other steak cut
- salt to taste
- black pepper to taste
- 1 tablespoon lard
- 1 tablespoon butter
- 2 tablespoon shallot finely chopped
- 2-3 thyme sprigs
- 1 cup sweet sherry
- 1 teaspoon brown mustard
- 2 tablespoon balsamic vinegar
- 1 cup cherries fresh or frozen, pitted and halved
Instructions
- Heat a cast iron pan over medium-high heat. Season steak all over with salt and pepper.
- Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium rare. Remove steak to a plate to rest.
- Turn heat down to medium. Add butter to pan and swirl to coat pan. Add in shallots and thyme. Cook for 1-2 minutes or until shallots are starting to soften and thyme is fragrant.
- Add in sherry to deglaze the pan. Bring to a simmer and add in mustard and balsamic vinegar. Season with salt and pepper. Stir to combine then add in the cherries. Simmer for 10 minutes or until sauce is reduced by half, stirring frequently. Remove pan from heat.
- Slice steak into ½" slices and serve with cherry sauce on top. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 612 kcal
% Daily Value*
| Calories | 612kcal | 31% |
| Carbohydrates | 19g | 6% |
| Protein | 70g | 140% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 200mg | 67% |
| Sodium | 336mg | 14% |
| Potassium | 1201mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 267IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 47mg | 5% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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