Venison Backstrap with Cherry Red Wine Sauce

Venison is a super nutrient dense protein. With higher amounts of iron compared to beef, low in fat and high in protein. Our wild harvest venison is free of hormones, antibiotics and other nasties. The first time I tried venison I was pleasantly surprised with the taste, I was expecting a strong gamey flavour! But on the contrary its a lovely full flavour and paired with this cherry sauce its seriously delicious. 

The Recipe 

The Method

1. Remove the venison from the cryovac bag and place on a plate or board, allow it to come to room temperature. This is really important as its such a lean meat we don't want it to toughen during the cooking process.
2. Season the venison with the salt and pepper.
3. Heat a cast iron or heavy fry pan to medium heat and add in the lard or tallow. 
4. Add in the backstrap and allow to cook until you see myoglobin starting to from drops on the top. (this looks like blood pooling but its denatured protein)
5. Turn the backstrap over and add in 40g grams of butter and thyme. Baste the backstrap by spooning the butter over it regularly. 
6. Using a meat thermometer you want to reach internal temp of 45-50 degrees. As it's so lean it will continue to cook while its rests. Once at temp place it on a plate to rest.
7. To make the sauce pip and slice the cherries. Add to the pan and sautee on medium heat. Once they have softened add in the red wine. Allow to simmer on high and cook out the wine.
8. Once the liquid has reduced by almost half add in the butter. Once melted taste test and add salt and pepper as needed. Cook for a further 1-2minutes on medium/high heat until the sauce thickens and becomes glossy. Then take off the heat.
9. Thinly slice the venison and place on a serving platter. Pour the sauce over the backstrap and serve. 

Notes

Cooked venison will last 5-6 days in the fridge. 

Fresh cherries taste better, you can use bottled ones but they will give a different flavour to the sauce. 

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