HomeRecipesCook Along with Chef Deniz: Roasted Venison Backstrap
Cook Along with Chef Deniz: Roasted Venison Backstrap
December 03, 2020
Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Tonight we are cooking up a local lovers menu - featuring delicious ingredients from Langley.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
Roasted Venison Backstrap with Juniper, Preserved Berry Jus and Wild Mushrooms
Roasted Venison Backstrap with Juniper, Preserved Berry Jus and Wild Mushrooms
By Chef Deniz Tarakcioglu
December 3rd, 2020
Ingredients:
2 x 10oz venison backstrap steaks (tenderloin)
20mL juniper
5mL cloves
5mL black pepper
5mL allspice
10mL herbs de provence
200mL frozen or canned blackberries
20mL dark bitter chocolate
50mL demi glacé
50mL red wine
50mL parsley chopped
5 sprigs of thyme
1lbs wild mushrooms
100mL butter
20mL sherry vinegar
10mL maple syrup
2 shallots chopped fine
Instructions:
Season the steaks generously with salt and rest for 10 minutes. Toast the spices in a pan on low heat, and blitz to a coarse powder. Season the steaks generously with the rub.
Heat up a medium size skillet, sear the tenderloins on medium heat and cook approximately 3 minutes per side, or the internal temperature is 125F, or more if desired.
Rest the steaks for 10 minutes on a wire rack.
In the same pan, sauté the shallots until translucent with half the butter and thyme, add the cleaned mushrooms and cook further 2 minutes until they are lightly brown.
Deglaze the pan with sherry vinegar and maple syrup, reduce until evaporated. Transfer the mushrooms on a plate and keep warm. Return to same pan, add redone, reduce by half, add berries, cook for 2 minutes until wilted, add demi glacé, rest of the butter and finely grated dark chocolate. Simmer until shiny, correct seasoning. Add the parsley, return the steaks to the pan. Coat in sauce, serve with extra jus and mushrooms.