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Difficulty: Intermediate

Wild Game

Venison Backstrap with Blueberry Wine Reduction

Jody

Prep Time: 5 min

Cook Time: 30 min

Difficulty: Intermediate

Your wild game gets an upscale treatment with this flavorful Venison Backstrap with Blueberry Wine Reduction.

Ingredients

Serving Sizes

Ingredients

  • 2 pounds Venison Backstrap
  • 3 tablespoon(s) Buckshot Blend Rub
  • 1 tablespoon(s) Olive Oil
  • 6 tablespoon(s) Salted Butter
  • 1 strip(s) Fresh Rosemary
  • 1 strip(s) Fresh Sage
  • 1 strip(s) Fresh Thyme
  • 2 cup(s) Frozen Blueberries
  • 1 cup(s) Red Wine
  • 1/2 cup(s) Chicken Stock
  • 2 tablespoon(s) Dijon Mustard
  • 1 tablespoon(s) Stevie's Habanero Honey
  • 1 tablespoon(s) 10 Point BBQ Sauce

Tools Needed

  • 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.

Chef Pairings

We recommend Baked Squash & Zucchini Casserole and classic Smoked Garlic Bread to serve alongside this Venison with Blueberry Wine Reduction.