clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
seared venison with ricotta dumplings

Venison Back Strap with Brown Butter Ricotta Dumplings

  • Author: Jess Pryles



2lb whole venison backstrap

2 tablespoon olive oil

3 tablespoons Hardcore Carnivore® Black seasoning rub

2 cups ricotta cheese

1 egg

1/3 cup grated parmesan cheese

1 teaspoon kosher salt

3/4 cup plain flour

1 teaspoon freshly grated nutmeg

6 tablespoons good quality salted butter

812 fresh sage leaves

½ teaspoon kosher salt


  1. Start by making the dumplings. In a food processor, combine the ricotta, parmesan and egg and blend until well combined.
  2. Add the flour and 1 tsp salt, then pulse 6-8 times until flour is just combined.
  3. Bring a pan of salted water to a high simmer. Use a tablespoon to scoop the dumpling mix, then using a clean finger, push the mix off the spoon, dropping into the boiling water to form the dumpling. They will sink at first then rise to the surface. Cook for 4-6 minutes. You may also need to work in 2-3 batches to avoid overcrowding, depending on the size of your pan.
  4. When the dumplings are ready, use a slotted spoon to gently lift them out and onto to parchment paper to avoid sticking.
  5. Pre-heat an oven to 350f.
  6. Place a cast iron pan over high heat, and add 1 tablespoon of oil.
  7. Pat the venison backstrap dry with a paper towel. Cover with remaining tablespoon of oil, then apply Hardcore Carnivore Black rub liberally, ensuring all sides and ends are well coated. Once the pan is smoking hot, place the backstrap into the pan and sear for 1-2 minutes on each side, including each end.
  8. Place the pan into the oven and continue to cook for 15 minutes until the internal temperature of the venison measures 130f on an instant read thermometer.
  9. Remove from oven, place venison onto a board and cover with foil to rest 10-15 minutes.
  10. While the venison is resting, finish the dumplings. In a large frying pan, heat the butter and ½ teaspoon of salt over medium heat. Continue cooking, shaking the butter around in the pan until the butter browns and becomes fragrant, 5-7 minutes.
  11. Drop in the sage leaves, and cook another 30 seconds. The oil will be hot enough to crisp them up. Add the cooked dumplings to coat in butter and warm through.
  12. Slice the venison backstrap into medallions and serve 3-4 slices with portion of the brown butter dumplings. Serve immediately.