In case you hadn’t heard, there’s more to cooking venison than bacon and jalapeños. Or at least, so says our recent radio guest, Jes Harrington, the food and beverage director at the Duncan M. Gray Conference Center near Canton, MS and barbecue extraordinaire, on last week’s Eat Y’all Firing Pin to Fork radio segment.Eat Y’all show host Andy Chapman claims you can “smell him before you see him” and considers this the highest of compliments. Harrington admits that he “smells like a hickory pit most of the time,” but he also acknowledges that this is a great way to make a lot of friends.
However, in this episode, Harrington encourages his fellow hunters to take occasion from time to time to spruce things up in the kitchen a bit providing a way to enjoy your bounty while serving up a meal that your date is sure to appreciate.
Listen to this episode of “Firing Pin to Fork” as Jes Harrington explains how to assemble your ingredients and prepare this date-night dish.
Recipe: Venison Diane
- 1lb venison backstrap, silver skin removed
- 2 Tablespoons kosher salt
- 4 Tablespoons butter
- 2 shallots, minced
- 6 garlic cloves, minced
- 1/2 cup of Brandy or Bourbon
- 1 cup beef broth
- 4 Tablespoons Worcestershire sauce
- 2 Tablespoons yellow mustard
- 2 Tablespoons tomato paste
- 1/2 cup heavy cream
- Chives for garnish
- Using kosher salt, rub down the venison well with salt and let it stand unrefrigerated until it comes to room temperature.
- Pat venison dry. Heat butter in heavy skillet over medium high heat for about 90 seconds. Turn heat down to medium. Place venison in the hot skillet and cook about 8 minutes on each side, forming a nice crust on exterior of meat.
- Remove the meat from heat and set aside under a foil tent (loosely cover meat with foil).
- Add the shallots to the pan and cook for 1 minute.
- Add garlic and cook for 30 seconds, DO NOT BURN! (Burning can happen VERY quickly, so pay very close attention during this step!)
- Deglaze the pan by pouring in the the brandy or bourbon and scraping any stuck on bits with a wooden spoon and stirring it all together. Let the liquor mixture cook down to a glaze type consistency, then add the beef broth, Worcestershire sauce, mustard and tomato paste. Turn heat to high, stir to combine and allow this mixture to boil down. Once you can drag the spoon through the middle of the sauce and it takes 1-2 seconds to fill in then it’s ready – about 3 minutes or so.
- Turn off the heat and let the sauce cool to a point where it is no longer boiling. Stir in the cream to turn the sauce beige. Don’t let the sauce boil, or it will break.
- Slice the venison into thick medallions and set on a plate. Cover with the sauce and garnish with chives.
According to Harrington, this entree pairs well with roasted broccoli and a good Cabernet Sauvignon. Happy date night, y’all!
>> Like this recipe? You might enjoy others in our Firing Pin to Fork series where we learn straight from professional chefs how best to prepare our wild game. Click here to see the full list of recipes in our Firing Pin to Fork series.
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