Venison recipe from the Sporting Chef Scott Leysath
Fig-stuffed venison loin with balsamic reduction (Serves four)
The ‘backstrap’ is a favorite cut of meat for venison lovers, and is great for stuffing.
Those who grind it into burger should lose their hunting license.
1 1/2 pounds venison loin, trimmed of silverskin
salt and pepper
1 cup fried figs, chopped
1/2 red bell pepper, cut into strips
6 – 10 fresh sage leaves
1/2 cup balsamic vinegar
1/4 cup dry red wine
1 tablespoon blackberry preserves
1 teaspoon cornstarch, mixed with 1 teaspoon cold water
- Lay the venison on a flat surface. With a sharp and thin-bladed knife, cut along the bottom third of the loin from one end to the other, but not all the way through. Done correctly, the loin will open up like a book with a ‘hinge’ in the middle. One side will be thicker than the other. Starting from the inside of the hinge, slice into the thicker side, leaving another hinge. When done, you should have three sections joined together by two hinges.
- Season the venison liberally on both sides with salt and pepper. Lay it flat with the inside of the meat facing up. Arrange figs, bell pepper and sage over meat. Starting at one edge, roll the loin up while keeping the stuffing intact with your fingers. Tie the rolled loin securely with the butcher string (or secure seam with toothpicks).
- Place a thin layer of olive oil in a medium skillet over medium-high heat. Once heated, add venison and brown evenly on all sides. Add vinegar, wine and preserves to pan. Remove venison from pan when cooked to desired doneness. Reduce liquid to about 1/4 cup, then whisk in cornstarch mixture until thickened and smooth.
- Remove string from loin and slice into 1/2-inch thick medallions. Spoon sauce onto plates and arrange medallions over sauce.
|The Sporting Chef Scott Leysath visits Lowcountry|
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