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 Apricot Mustard Sauce is simple, sweet & savory - best of all fast and easy to make! A perfect sauce for game dishes |
 OK - so I'm using a venison tenderloin (or 'backstrap'), but the sauce works well for game, in general |
 A large cast iron skillet - no oil - and a nice dusting of kosher salt wait for the pan to heat over med-high... |
 ...pat the meat with a dry towel and lay it on the bed of salt. It is time to turn it when the meat offers no resistance to lifting |
 After adding more kosher salt for the second side, grind some black pepper on the meat |
 Perfectly seared meat will never stick to a cast iron skillet. You are on your way to a perfect meduim-rare tenderloin |
 It is always critical to allow meats to 'rest' prior to slicing - quiet time allows the juices to move from the center back to the surface - this is the key to tender & juicy! |
 Chunks of apricot, mustard seeds, a touch of cognac (brandy) and tender, juicy protein. Hearty, zesty and nourishing - to say nothing of totally delicious! |
 Venison or elk with an apricot mustard sauce is a delicious, hearty, and spirited entree |
 Old Glory & The Flag of Michigan |
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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!
Ингредиенты
- 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
Инструкции
- FOR THE STEAKS:
- Heat a cast iron skillet on med-high to sear the venison
- Sprinkle some kosher salt on the skillet and lay in the steaks
- DO NOT OVERCOOK - remember that venison is very lean and will get tough if overcooked. Rare to medium-rare is correct
- When the first side is browned, turn the meat after again first sprinkling the pan again with salt
- Grind the cracked black pepper on the meat
- Sear the second side for just a couple of minutes
- Add 1 T of butter to the top of each steak, allowing it to melt while it is still in the pan
- Serve on Apricot Mustard Sauce
- Granish with glazed grapes
- APRICOT MUSTARD SAUCE
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 230g | |
| Calories 468 | |
| Calories from Fat 137 | 29% |
| Total Fat 15.59g | 19% |
| Saturated Fat 9.79g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 146mg | 6% |
| Potassium 258mg | 7% |
| Total Carbs 77.99g | 21% |
| Dietary Fiber 2.8g | 9% |
| Sugars 54.09g | 36% |
| Protein 1.39g | 2% |
Отзывы
17 мая 2011
Oh wow, I love elk meat! This looks really fabulous, Amos! How do you think this would work with buffalo meat?
12 июня 2023
I used this recipe with venison today. I did substitute soy sauce for the brandy and I marinated the venison in it prior to cooking. It was so good. While the venison was cooking I heated some of the sauce with butter to use to plate the meat. Excellent! Going to use it on feral hog next. Thank you for sharing.Этот рецепт был приготовлен/опробован мной!
Комментарии
17 мая 2011No question, A.L. Buffalo, ostrich, elk, caribou, venison - all the lean, dark meats will hold up well. I am glad you like the recipe! - best, Amos
