Wild in the Kitchen: Backstrap and Berries

Scott Leysouth, better known as “The Sporting Chef, lives in California, but traces his roots back to Grand Bay, Ala. He is the Cooking Editor of Ducks Unlimited Magazine and appears on numerous television shows cooking wild game. This is one of his favorite wild game recipes. I’ve eaten his dishes before and can’t wait to try this.

1/2 venison backstrap
3 tbsp olive or vegetable oil
1/4 cup red wine
1/4 cup balsamic vinegar
2 garlic cloves
2 tbsp berry preserves
3 tbsp chilled butter
Salt and pepper to taste
1/2 cup whole berries

Trim all silverskin off the backstrap and either cut into thick medallions or in chunks that will fit in the frying pan. Sear all sides of the venison in the hot oil and set aside. Add red wine, balsamic vinegar, garlic and berry preserves to pan and reduce by one-third. Add chilled butter. Slice venison across the grain. Pour balsamic-berry sauce over venison and top with your choice of whole berries.