Description
A delectable venison dish featuring tender backstrap served with a savory juniper butter sauce.
Ingredients
Scale
- 2 pounds venison backstrap
- 2 tablespoons olive oil
- 1 teaspoon juniper berries, crushed
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt to taste
- Black pepper to taste
- Fresh thyme for garnish
Instructions
- Preheat your grill to high heat.
- Season the venison backstrap with salt and black pepper.
- In a skillet, melt the butter over medium heat, then add the garlic and crushed juniper berries, cooking until fragrant.
- Brush the venison with olive oil and place it on the grill.
- Grill the backstrap for about 4-5 minutes on each side, or until it reaches your desired doneness.
- Remove from the grill and let it rest for a few minutes.
- Slice the backstrap and drizzle with the juniper butter sauce before serving.
Notes
- For a perfect sear, ensure the grill is hot before cooking.
- Let the venison rest after cooking to retain juices.
- Juniper berries can be found in specialty spice stores.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 0g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 90mg
Keywords: venison, backstrap, juniper, butter, gourmet