“Braising the Wild” talks New Year’s: Backstrap with Champagne Raspberry Sauce

BACKSTRAP WITH CHAMPAGNE RASPBERRY SAUCE New Year’s Eve is a perfect night for eating gourmet and retelling the stories from the year that made the meal possible. Pro tip: Ample champagne for the listening party makes the story more interesting. But save some of that champagne for this recipe, if you like. Please know: This is a very sweet, dessert-y sauce. It’s almost like dipping your venison in raspberry sorbet. If that sounds delicious, go for it. If that doesn’t sound appealing, perhaps something like a chimichurri sauce is more up your alley. I highly recommend a good meat thermometer for wild game, especially when cooking backstrap and inner loins. Learn how to calibrate it and use it correctly. Quality venison cuts, like backstrap, are amazing when eaten medium-rare. Much past that, flavor decreases exponentially. Ingredients (two servings): 16 ounces whole backstrap Mix of kosher salt and ground black pepper 16 ounces fresh raspberries 1/4 medium yellow onion, finely minced 1 teaspoon freshly minced garlic 1/2 cup champagne 2-1/2 teaspoons white sugar 1 tablespoon salted butter, mixed use Freshly minced rosemary for garnish To prepare venison backstrap, bring to room temperature by removing it fully thawed from fridge 1-2 hours prior to cooking. Liberally dust with kosher salt and ground black pepper. To prepare sauce, on medium-low heat, add 1/2 tablespoon salted butter to medium skillet. Then add finely minced onion (dust with salt and pepper) and, stirring occasionally, allow to caramelize. Once onions are caramelized, after approximately 45 minutes, add freshly minced garlic, along with 1/2 tablespoon salted butter. Cook for 5 minutes. Deglaze with 1/2 cup champagne. After champagne evaporates slightly and settles in, after a few minutes, add raspberries and 2-1/2 teaspoons white sugar and stir until raspberries have turned to sauce. Test for sweetness. If too tangy, add a little more sugar. Add all contents of skillet to food processor or blender and blend thoroughly. To cook venison backstrap, heat grill or cast iron skill to medium-high and coat with thin layer of oil. Add backstrap to skillet or grill. Sear all sides. If backstrap is thick, you may need to add skillet to 400-degree oven (MAKE SURE TO PRE-HEAT OVEN AHEAD OF TIME) or cover grill. Make certain to monitor internal temperature of middle-most thicket part of backstrap. I would suggest: Once it reads 120 / 125, remove backstrap and cover, allowing to rest for 5 minutes. Carve backstrap into 1-inch medallions, add to center of plate and with a big spoon, spread sauce around perimeter of plate, garnish with freshly minced rosemary.