Cook Along with Chef Deniz: Roasted Venison Backstrap

December 03, 2020

Cook Along with Chef Deniz: Roasted Venison Backstrap

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

By Chef Deniz Tarakcioglu


  • 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


  • 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.

Prep Time: 25 minutes

Cook time: 25 hours

Yield: 4 servings

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