MVRK28
Member
- Joined
- Jan 17, 2018
- Messages
- 98
Thought I would share something I did recently that turned out delicious. Feel free to try for yourself!
First I placed the whole backstrap in a bag with a seasoning of my choice, onions, garlic, thyme etc, and two cups of red wine. I let this sit overnight to marinate.
I used my Anova WiFi Sous Vide to cook my backstrap and not run the risk of overcooking it. I placed some garlic, butter and thyme in the bag with it for its water bath. I believe I ran the sous vide around 125 F for 3 hours.
I made the blackberry sauce while the backstrap was cooking, more on that below.
After removing the backstrap from the sous vide I patted it dry and hit it with seasoning prior to searing. (I tend to avoid pepper until after I sear because the high heat burns the pepper corns)
I seared for about 1-2 minutes on each side with olive oil in a cast iron pan, making sure to get it fully seared. After removing from the pan I gave it 5-10 minutes to rest before slicing in to medallions.
Now for the black berry sauce
Recipe (I stole this one from Jess Pryles http://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce/)
6 oz fresh or frozen blackberries
3/4 cup white sugar
1/2 cup balsamic vinegar
1/4 cup cider vinegar
Juice & zest of one lemon
2-4 cloves
1-2 star anise (optional)
To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt.
After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
Here is the finished product:
First I placed the whole backstrap in a bag with a seasoning of my choice, onions, garlic, thyme etc, and two cups of red wine. I let this sit overnight to marinate.
I used my Anova WiFi Sous Vide to cook my backstrap and not run the risk of overcooking it. I placed some garlic, butter and thyme in the bag with it for its water bath. I believe I ran the sous vide around 125 F for 3 hours.
I made the blackberry sauce while the backstrap was cooking, more on that below.
After removing the backstrap from the sous vide I patted it dry and hit it with seasoning prior to searing. (I tend to avoid pepper until after I sear because the high heat burns the pepper corns)
I seared for about 1-2 minutes on each side with olive oil in a cast iron pan, making sure to get it fully seared. After removing from the pan I gave it 5-10 minutes to rest before slicing in to medallions.
Now for the black berry sauce
Recipe (I stole this one from Jess Pryles http://jesspryles.com/recipe/venison-backstrap-with-blackberry-sauce/)
6 oz fresh or frozen blackberries
3/4 cup white sugar
1/2 cup balsamic vinegar
1/4 cup cider vinegar
Juice & zest of one lemon
2-4 cloves
1-2 star anise (optional)
To make the sauce - combine berries, sugar, vinegar, zest, juice, cloves and anise in a pan, and bring to boil. Add an optional pinch of salt.
After about 5 minutes of boiling, you should be able to 'smash' the berries on the side of the saucepan using a wooden spoon. Continue rapidly simmering sauce a further 5-10 minutes to thicken.
Here is the finished product:
