This will be one piece of Backstrap deer meat, all of the Venison Rib Eye and Loin Strip on one side of the animal.
Roasting - Sear deer meat over high heat, then cook in preheated 400-degree oven - 125-130 degree internal temperature. Do not over-cook. Rest for 8-10 minutes (do not spear it with a fork or cut before resting.
Cut Red deer meat into thick slices across the grain of the meat. Comments you will get, "That is the best Red meat I have ever eaten", "Best Fillet ever!"
Have you ever had a thick juicy Prime Rib with "no fat"...you'll think you have after this. Light the candles, open the wine - now enjoy every savory bite!
RED DEER LOIN
Ingredients for 6 servings
- 1 lb - 8 large Jerusalem artichoke or Sunchokes, peeled
- 5 oz butter
- Salt and pepper to taste
- 2 1/2 lb. Bur Oaks Red Deer loin
- 1 tbsp. sunflower oil
- 1 shallot, finely chopped
- 3 tbsp. aged Balsamic vinegar, preferably 10 years old
- 3/4 cup dry red wine
- 6 juniper berries
- 4 tbsp. pink and green peppercorns
- 3/4 cup game or veal stock
Preparing the Jerusalem artichokes Cut the Jerusalem artichokes into small pieces. Cook in boiling water until tender. Drain well – this step is important, otherwise the purée will be too liquid. Purée the Jerusalem artichokes, blending in softened butter. Salt to taste. Keep hot.
Preparing the Deer Loin
1. Salt the red deer loin. In a heavy-bottomed skillet, cook the meat in equal parts butter and sunflower oil. Sear for just a few minutes on each side, depending on the desired doneness, in the same way as you would for a steak, no more than Medium Rare.
2. Remove from the heat and keep warm.
Preparing and finishing the sauce
1. Add the shallot to the same skillet. Deglaze with the balsamic vinegar and red wine, add the juniper berries and peppercorns.
2. Add the veal stock and reduce by half. Whisk in the remaining butter, taste and salt to taste.
3. Place a layer of the Jerusalem artichoke purée on each plate; place some of the deer loin on top and spoon some of the sauce over top.
