every southern gal worth her salt has a stand-by recipe for game… i mean, when you think of deer or duck hunting you think of the south, right? my honey and i aren’t hunters, but when we’re good little girls and boys neighbors, uncles, or friends bring us a tenderloin, backstrap or a 1/2 dozen birds to lust over. my favorite venison recipe is so good you’ll almost think you’re eating filet minon. true story.
1 Tbs olive oil
course ground black pepper
1 C beef or veal stock
2 Tbs soft green peppercorns
2 Tbs chopped fresh thyme or 1Tbs ground dried thyme
2 Tbs cranberry sauce
prepare the venison 1 hour before.
1 Tbs butter
cornstarch (if necessary)
ok, so start by thoroughly removing all the fat, sinew, muscle casing and leave the meat ONLY. seriously, friends. this makes a huge difference.
cut the filets 1.5″ or more thick.
brush the meat with oil and soy sauce, then coat both sides of the filets with course ground black pepper. let the meat rest (covered) to come to room temperature.
while you wait, assemble and prepare the ingredients for the sauce.
heat 2 tablespoons of olive oil in saute pan to almost, but not smoking. place the filets in oil and brown for 3 to 4 minutes on each side to have a crisp surface and rare interior. Remove meat when done and put aside on warm plate. keep warm.
place one table spoons of olive oil in pan and add 1 very finely chopped shallot.
Add 1/2 cup whiskey, deglaze the pan, then reduce by 1/2.
Add 1 cup veal or beef stock,
2 table spoons soft green peppercorns
2 table spoons chopped fresh thyme or 1 table spoon ground thyme.
and juice draining from meat now in meat plate, if there is any juice.
when the above is boiling, add 2 tablespoons of fresh or canned cranberries or add 1″ thick slice of warm jellied cranberry sauce which must be incorporated slowly by mashing.
reduce, then add a pat of butter or more until thickened. if needed, add small amount of cornstarch for thickening.
arrange meat, then spoon sauce over the meat and serve.
let me know if you try it and love it!