The often overlooked ‘other’ red meat, venison backstrap makes for a delicious meal.
After experiencing my own hunt & harvest, I have a freezer full of venison and have been enjoying the challenge of coming up with new and varied recipes. Some of it is ground, some is in the form of small steaks, but along with the tenderloin, the most prized cut has to be the venison backstrap. Not everyone has the chance to have or buy venison from their local butcher, luckily most venison-based recipe can easily be substituted with beef, and certainly this one would be a perfect match for filet.
Venison can sometimes also be a little gamey, but my friend Ryan from Pitts & Spitts suggests soaking it in milk before cooking to extract some of the gamey flavors. I personally haven’t experienced any issues with the taste as yet, and have found like the backstrap is a more subtle and delicate flavor compared to beef. Because it’s a little more understated, it lends itself to be paired really well with sweeter ingredients like the blackberries, which also happen to look like shining jewels atop the perfectly medium rare back strap.
This is a great dish particularly for fall or winter, with rich berries and an amazing spice aroma. Serve it with something simple but hardly, like these perfect roast potatoes. It’s probably also a good idea to have some crusty bread on hand to mop up all that amazing sauce which will mingle with the meat juices. I think I just made myself hungry…