Venison recipe--looks delicious

[TommyBB]

This is NOT my recipe. I got it via e-mail

RECIPE
Roasted Venison Backstrap With Cherry-Peppercorn Sauce

When I was in Washington a few weeks ago, my brother-in-law turned up a bunch of venison backstraps for dinner. I chef in exchange for a bed, and here's what I came up with. Even the kids liked it.

4 venison backstraps (about 4-6 pounds total)

Marinade:
1 cup Cabernet Sauvignon or Merlot
1/2 cup orange juice
1 Tbs. black peppercorns
2 bay leaves
1 tsp. marjoram
1 tsp. thyme

Salt and pepper
3 Tbs. butter
1 Tbs. chopped French shallots
1/4 tsp. salt
3 Tbs. black cherry jam (Polaner's recommended)
1 Tbs. Tabasco steak sauce

1. A day before cooking, put the venison into food storage bags with all the marinade ingredients. Put the bag or bags into the refrigerator until cooking time.
2. Preheat the oven to 350 degrees. Remove the venison from the marinating bag and shake off the excess marinade. Salt and pepper the loins. Strain the marinade into a bowl or cup and hold aside.
3. In a large, heavy skillet over medium-high heat, heat 2 Tbs. of the butter until it bubbles. Add the venison to the skillet and brown it all over. When browned, move the venison to a roasting rack and put it in the preheated 350-degree oven.
4. Add the shallots to the pan and saute for a few seconds. Add the strained marinade to the pan and bring to a boil, whisking it to dislodge the browned meat juices and bits on the pan. Reduce the marinade to about 2/3 cup.
5. Stir in the cherry jam, salt, pepper, and steak sauce. Continue cooking until the jam is no longer visible.
6. Strain the sauce again into a clean, small saucepan and return to a simmer. Taste and adjust salt and pepper levels. You can also reduce it some more to get a thicker sauce. Remove from the heat and whisk in 1 Tbs. butter.
7. The venison is medium-rare when it registers 155 on a meat thermometer. Remove from the oven and allow to stand for 15 minutes. Slice into 1/2-inch discs, and nap with the sauce.
Serves six to eight.
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Edited by - tommybb on 10/01/2002 5:25:24 PM