📝 About This Recipe
Experience the ultimate expression of wild game with this succulent venison backstrap, seared to perfection and finished with a luxurious fruit-forward glaze. Venison is prized for its lean, tender profile and deep earthy flavor, which finds its perfect partner in the sweet-tart acidity of blackberries and balsamic vinegar. This recipe transforms a simple cut of meat into a sophisticated, restaurant-quality masterpiece that celebrates the rustic elegance of the forest.
🥗 Ingredients
The Steaks
- 1.5 pounds Venison backstrap or loin steaks (cut into 1.5-inch thick medallions, at room temperature)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Freshly cracked black pepper
- 2 tablespoons Grapeseed or Avocado oil (for high-heat searing)
Aromatics and Basting
- 3 tablespoons Unsalted butter (cold)
- 4 pieces Garlic cloves (smashed)
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
Blackberry Balsamic Sauce
- 1 large Shallot (finely minced)
- 1/4 cup Balsamic vinegar (high quality)
- 1/2 cup Beef stock or Demi-glace (low sodium)
- 2 tablespoons Blackberry preserves (or 1/2 cup fresh blackberries)
- 1 tablespoon Cold butter (to finish the sauce)
👨🍳 Instructions
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1
Remove the venison steaks from the refrigerator 30-45 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear, so don't skip this step.
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3
Generously season all sides of the steaks with kosher salt and freshly cracked black pepper just before they hit the pan.
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4
Heat a heavy cast-iron skillet over medium-high heat until it begins to wisps of smoke appear. Add the grapeseed oil and swirl to coat the pan.
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5
Carefully place the steaks in the hot skillet. Sear undisturbed for 3-4 minutes until a deep, brown crust has formed on the bottom.
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6
Flip the steaks. Immediately add the 3 tablespoons of butter, smashed garlic, rosemary, and thyme to the pan.
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7
As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the steaks with the hot, aromatic butter for another 3-4 minutes.
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8
Use an instant-read thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare. Do not exceed 140°F, as venison becomes tough and 'gamey' when overcooked.
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9
Remove the steaks from the pan and place them on a warm plate. Tent loosely with foil and let them rest for at least 8-10 minutes to allow the juices to redistribute.
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10
In the same skillet (keep the drippings but discard the spent herbs and garlic), add the minced shallots and sauté for 1 minute until softened.
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11
Deglaze the pan by pouring in the balsamic vinegar, scraping the bottom with a wooden spoon to release the flavorful browned bits (fond).
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12
Add the beef stock and blackberry preserves. Simmer over medium heat for 5-7 minutes until the liquid reduces by half and coats the back of a spoon.
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13
Whisk in the final tablespoon of cold butter to give the sauce a glossy finish and velvety texture. Season with a pinch of salt if needed.
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14
Slice the rested venison against the grain into thick slices and fan them out on a serving platter.
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15
Drizzle the warm blackberry balsamic reduction over the meat and serve immediately.
💡 Chef's Tips
Always use a meat thermometer; venison is very lean and can turn from perfect to dry in less than a minute. If you find the flavor of wild game too strong, soak the steaks in milk or buttermilk for 2 hours before cooking to mellow the profile. Resting the meat is non-negotiable; cutting too early will cause all the delicious juices to run out onto the board. Use a cast-iron skillet if possible, as it retains the high heat necessary for a professional-grade crust. If using fresh blackberries for the sauce, strain the sauce through a fine-mesh sieve before serving to remove the seeds.
🍽️ Serving Suggestions
Pair with a bold Red Wine like a Northern Rhône Syrah or a California Zinfandel to complement the dark fruit sauce. Serve alongside creamy garlic mashed potatoes or a parsnip purée to soak up the balsamic reduction. Roasted root vegetables like carrots and beets add a lovely sweetness that mirrors the dish's earthy tones. A side of sautéed lacinato kale with toasted pine nuts provides a nice bitter contrast to the rich meat. Finish the plate with a sprinkle of flaky sea salt (like Maldon) for a final pop of texture and flavor.