Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 5 2015
Grilled Backstraps and Potatoes
1 lb venison tenderloin or backstrap
1 cup dry red wine
3 tbsp Dijon mustard
2 cups chicken stock
3 tbspblackberry jam
Salt/pepper
Mix wine and mustard in a nonreactive dish. Rub salt and fresh pepper into tenderloin and coat with marinade. Refrigerate for at least six hours turning every couple of hours. Alternatively, the tenderloin can be cut into one-inch slices and marinated that way.
Remove meat from marinade and shake off any excess. Heat two tablespoons butter with one tablespoon olive oil over medium heat in a large saute pan. Brown the tenderloin on each side until rare, about 5 minutes per side. Remove from pan and tent with foil.
The meat will continue to cook. Quickly add chicken stock and deglaze pan. Reduce by half then add jam. Cook until sauce thickens, about 5 minutes. Slice tenderloin into one-inch pieces (if not already done) and serve drizzled with pan sauce.
Serve with fried potatoes (baby red or yukon gold...with LOTS of garlic and onions)!