Wild In The Kitchen: Venison Backstraps and Blackberry Glaze

This is my new favorite venison dish! Makes ‘em call you a chef!

3 lbs. venison backstrap
6-oz. fresh blackberries
3/4 cup white sugar
1/2 cup balsamic vinegar
1/4 cup apple cider vinegar
Juice & zest of one lemon
salt and pepper to taste

Preheat oven to 350 degrees. Pat backstrap dry with paper towels. Salt and pepper. Heat a cast-iron skillet on eye of stove until smoking hot. Place the backstrap into the skillet, turning it until seared on all sides. With the backstrap still in the skillet, place it in the oven for 10 minutes. Remove the skillet from oven and wrap the backstrap tightly in foil and allow it to rest on the counter for 10 minutes. Slice backstraps into 1/2-inch medallions. Make the sauce in a pot by combining the blackberries, sugar, vinegar, zest and juice and bring to boil. After about five minutes of boiling, smash the blackberries with a wooden spoon. Lower the temperature and simmer the sauce until it thickens. Place medallions on a plate and spoon on the sauce.