Entree: United States – Texas – Venison Backstrap (Pan-seared and roasted venison loin served with a reduced red wine and peppercorn pan sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 1 whole venison backstrap, approx. 2 lb (900 g) trimmed
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1 tsp (2 g) ground cumin
- 4 cloves garlic, minced, approx. 12 g
- 2 sprigs fresh rosemary, leaves chopped, about 1 tbsp (3 g)
- 2 sprigs fresh thyme, leaves removed, about 1 tsp (1 g)
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) dry red wine
- 3/4 cup (180 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) whole black peppercorns, lightly crushed
- Optional: 1 tbsp (15 ml) honey or molasses for a touch of sweetness

Instructions

1. Preheat the oven to 400°F (200°C). Pat the venison backstrap dry with paper towels.
2. In a small bowl combine olive oil, kosher salt, ground black pepper, smoked paprika, cumin, minced garlic, chopped rosemary, and thyme to form a paste. Rub evenly over the backstrap.
3. Heat a heavy ovenproof skillet over high heat until very hot. Sear the backstrap 2–3 minutes per side until a deep brown crust forms.
4. Transfer the skillet to the preheated oven and roast 8–12 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time for preferred doneness.
5. Remove venison to a cutting board, tent loosely with foil, and rest 8–10 minutes while you make the sauce.
6. Place the skillet over medium heat, add butter and crushed peppercorns. Stir to scrape browned bits, then pour in red wine to deglaze, simmer 2–3 minutes to reduce by about half.
7. Add beef stock and Worcestershire sauce, simmer until slightly thickened, about 4–6 minutes. Stir in honey or molasses if using, then taste and adjust seasoning.
8. Slice the rested backstrap into medallions, serve drizzled with the red wine peppercorn sauce.