re: Deer Backstrap Recipes

Venison au poivre.

Cut the tenderloin into medallions. Allow them to warm on the counter for a half hour to an hour.

Crack peppercorns very coarsely. You want them about twice as coarse as a coarse setting on a peppermill, and you want enough to thoroughly coat all your steaks. Salt the steaks on all sides, then firmly press into the cracked peppercorns until they stick.

Put about a half tablespoon of both olive oil and butter into a skillet. Heat until the butter just begins to smoke a bit, but don't let it brown. Introduce your medallions to the heat, about 4 minutes to a side or to your desired doneness. You want a nice sear and a good bit of grillades down in the pan to build a sauce. Remove from the fire and put the venison in a plate to rest.

Pour off all but about a tablespoon of the fat, and drop a quarter to a third of a cup of cognac down in the pan. You did turn the burner off, right? Fire's bad. Light the cognac with a barbecue lighter and burn off. Add a half cup of cream to the pan, return to heat and deglaze. Reduce down by half until you've got a thick sauce, drop another tablespoon or so of cognac in the sauce and salt to taste.

Return the meat to the pan and coat in the sauce.

Thank me later.