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Venison: Seared Venison Loin with Balsamic Blueberry Sauce

Source of Recipe


Triple Creek Ranch, Montana



List of Ingredients



• 3 pounds venison loin
  
• Kosher salt
  
• Ground black pepper
  
• 1½ tsp butter
  
• 1½ tsp vegetable oil
  
• Balsamic Blueberry Sauce (recipe follows)
  






Instructions



1. Cut the venison into 3-ounce steaks, about 1¼-inch thick.
   
   
2. Season steaks with salt and pepper. Heat the butter and oil in a large skillet over medium-high heat.
   
   
3. Sear in batches so as not to overcrowd the pan, about 2½ to 3 minutes per side for medium-rare. Remove to a warm platter and let rest for 5 minutes before serving.
   
   Makes 8 servings.
   
   ............
   
   BALSAMIC BLUEBERRY SAUCE
   
   • 1 cup blueberries (fresh or frozen)
   • 4 cups beef stock
   • 1 Tbsp finely chopped shallot
   • ½ tsp finely chopped garlic
   • 1 tsp green peppercorns
   • 1 Tbsp butter
   • 1 cup balsamic vinegar
   • 1 Tbsp chopped fresh tarragon
   • 1 Tbsp cornstarch
   • 1 Tbsp cold water
   
   Bring blueberries and beef stock to a boil, reduce heat and simmer vigorously until reduced to 3 cups, 8 to 10 minutes.
   
   While stock is reducing, sauté shallot, garlic and green peppercorns in 1 tablespoon of butter in a small skillet until shallot is translucent, about 4 minutes. Stir balsamic vinegar and tarragon into the shallot mixture and bring to a boil, stirring occasionally. Simmer until vinegar is reduced to ½ cup, about 8 to 10 minutes.
   
   Blend the vinegar reduction and the reduced blueberry/stock mixture in a blender until smooth. (Caution: Hot liquid in a blender shoots straight up. Cover the blender lid tightly before turning on the blender.) Strain the sauce and keep warm while preparing the venison loin. If necessary, thicken the sauce by stirring together the cornstarch and cold water and stirring this "slurry" mixture into boiling sauce. (The sauce has to boil for the slurry to thicken.)
   
   Makes 1½ cups.
   
   






Final Comments


Cook the venison only to medium-rare, as most game meats toughen beyond 135º F.

Prepare the sauce first, and reheat when ready to serve.