Venison Backstrap with Blueberry Wine Reduction

Instructions

• Step 1: Burning the Oak blend pellets, preheat recteq to 425°F with a cast iron skillet inside.
• Step 2: Cut backstrap in half and remove silver skin. Pat dry and season meat evenly with 2 tablespoons Buckshot Blend Rub. Add oil to pan and sear all sides.
• Step 3: Add 4 tablespoons butter to pan. Tie herbs into a bundle and add to pan. Once butter is melted, baste meat and herbs with butter. Cook to an internal of 130°F.
• Step 4: Remove venison and tent with foil. Drain excess butter and oil. Keep herb bundle.
• Step 5: To the pan add blueberry, wine, buttter, chicken stock, dijon mustard, Stevie’s Habanero Honey, remaining Buckshot Blend Rub and 10 Point BBQ Sauce to pan and allow to simmer.
• Step 6: Remove herb bundle and stir occasionally. Once thickened, about 10-15 minutes, remove and place in serving bowl. 
• Step 7: Slice backstraps into medallions and pour sauce on top. Serve immediately.