Venison Backstrap with Flathead Cherry Sauce
Perfectly cooked mule deer backstrap meets a sweet and savory Flathead cherry sauce. An elegant dish with classic flavors that's sure to impress!
Servings: 2
Calories: 612kcal
Ingredients
- 1 lb venison backstrap (or other steak cut)
- salt and pepper, to taste
- 1 tablespoon lard
- 1 tablespoon butter
- 2 tablespoon shallots, finely chopped
- 2-3 thyme sprigs
- 1 cup sweet sherry
- 1 teaspoon brown mustard
- 2 tablespoon balsamic vinegar
- 1 cup fresh or frozen cherries, pitted and halved
Instructions
- Heat a cast iron pan over medium-high heat. Season steak all over with salt and pepper.
- Add lard to pan and swirl to coat pan. Add in steak and cook for 5-6 minutes per side or until internal temperature reaches 120°F for medium rare. Remove steak to a plate to rest.
- Turn heat down to medium. Add butter to pan and swirl to coat pan. Add in shallots and thyme. Cook for 1-2 minutes or until shallots are starting to soften and thyme is fragrant.
- Add in sherry to deglaze the pan. Bring to a simmer and add in mustard and balsamic vinegar. Season with salt and pepper. Stir to combine then add in the cherries. Simmer for 10 minutes or until sauce is reduced by half, stirring frequently. Remove pan from heat.
- Slice steak into ½" slices and serve with cherry sauce on top. Enjoy!
Nutrition
Calories: 612kcal | Carbohydrates: 19g | Protein: 70g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 200mg | Sodium: 336mg | Potassium: 1201mg | Fiber: 2g | Sugar: 13g | Vitamin A: 267IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 10mg
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