2 tb Butter,divided use 1/4 c Finely chopped shallots 5 Cranberries,crushed 1/4 c Scotch whiskey 3/4 c Orange juice 2 tb Lemon juice 2 tb Red currant jelly 1 ts Dijon mustard 2 ts Cornstarch 2 tb Water 4 Venison Porterhouse steaks OR 4 small beef Porterhouse Steaks Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure.Cover with vented plastic wrap.Microwave on high for 2 minutes.Add Scotch whiskey and microwave on high 1 minute or until boiling.Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling.Combine cornstarch with water.Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions.Rub remaining 1 tbsp. butter over surface.Immediately,press venison or beef onto hot surface.When brown,turn over.Microwave on high 2 minutes or to desired doneness.Do not overcook.Serve immediately with sauce.
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Venison backstrap is the cut that everyone is after in the whitetail woods. Some people see big racks when hunting, but I see two strips of red gold floating through the woods waiting to make their way to my freezer. Everyone has a favorite way to prepare venison backstrap, but this recipe is about as easy and good as it gets.
MUSIC:
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Grilled Venison Backstrap with blackberry sauce | Jess Pryles
Grilled Venison Backstrap with blackberry sauce
I'm a huge fan of leaving backstraps whole and not cutting them into smaller steaks - it makes them easier to cook to perfection, with a little help from Hardcore Carnivore Black seasoning. Here's how I grill my backstraps and create an easy Blackberry pan sauce to go with em.
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ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and TV personality with a particular passion for beef and meat science. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.
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