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Receta Venison or Elk and Apricot Mustard Sauce
by Amos Miller

Venison or Elk and Apricot Mustard Sauce

As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save Jed about $16.00+ a pound for a gourmet protein.

OK, lucky guy and gal, try this with your venison or elk loin steaks!

Calificación: 5/5
Avg. 5/5 3 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: Garlic Herbed Sweet Potatoes, Maple Bacon Cornbread

Ingredientes

  • FOR THE STEAKS:
  • 6 venison loin steaks , about 3/4 inch thick (I'm doing venison tenderloin, or 'backstrap', which also works)
  • kosher salt
  • Pepper, fresh, cracked & black
  • 4 T sweet butter
  • FOR THE APRICOT SAUCE:
  • 1/2 C grainy brown mustard
  • 1/3 C good apricot jam
  • 1/4 brandy

Direcciones

  1. FOR THE STEAKS:
  2. Heat a cast iron skillet on med-high to sear the venison
  3. Sprinkle some kosher salt on the skillet and lay in the steaks
  4. DO NOT OVERCOOK - remember that venison is very lean and will get tough if overcooked. Rare to medium-rare is correct
  5. When the first side is browned, turn the meat after again first sprinkling the pan again with salt
  6. Grind the cracked black pepper on the meat
  7. Sear the second side for just a couple of minutes
  8. Add 1 T of butter to the top of each steak, allowing it to melt while it is still in the pan
  9. Serve on Apricot Mustard Sauce
  10. Granish with glazed grapes
  11. APRICOT MUSTARD SAUCE
  12. As the steaks cook, combine the jam, mustard and brandy in a small sauce pan over medium heat and integrate well. Lay a spoonful on each plate, lay a steak onto the jam, then drizzle some sauce onto the steak.