- 3# venison back strap— with all silver skin removed
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- 1# small Yukon or fingerling potatoes cut in half
- 1# carrots peeled and diced 1” chunks
- 1# parsnips peeled and diced 1” chunks
- 1 tablespoon garlic, minced
- 1 large white onion, sliced ½” thick
Add sea salt, rosemary, thyme and pepper into a spice grinder and pulse to create a fine grind.
Heat olive oil in a large cast iron or sauté pan.
Season back strap with the seasoning mixture; add to pan and sear well on all sides. Remove from pan and place on a roasting rack. Save sauté pan for vegetables.
Place rack into a 350-degree oven and roast to an internal temperature of 125 – 130 degrees for medium rare.
While venison is roasting pre heat sauté pan, add cut potatoes and vegetables. Add a small amount of olive if necessary. Just enough to lightly coat. Toss vegetables over medium high heat until they begin to caramelize. Place pan in same oven as venison.
Remove venison from oven and place onto a cutting board. Let rest for 10 minutes at room temperature. Vegetables are done as soon as they soften. Keep warm until serving.
Slice venison and arrange on a platter. Scatter vegetables around venison. Serve with red wine jus’ on the side (optional).
Venison Red Wine Jus:
1 strip bacon - small dice
1 each shallot - small dice
carrot – rough chopped)
1 clove garlic - minced
1 stalk celery – rough chopped
4oz red wine
16oz beef or venison stock
In a medium saucepan, render the bacon over low heat. Add the shallots, carrot, garlic, celery. Cook until tender. Add the red wine and reduce to a glaze.
Add the stock and reduce by two-thirds. Pass through a fine strainer and check the consistency. Return to the saucepan and reduce further if necessary. Whisk in 1 tablespoon butter (optional)
Serve au jus’ on side in a gravy boat or ladle over venison.
Serves approx. 8 guests