Blueberry Backstrap

Sweet and savory are tastes that tend to go hand and hand. This recipe was designed with naturalness in mind to combine these two tastes for a beautiful dish. For this dish, backstrap is utilized, which is a cut that can be found running parallel along an animal’s spine on the external surface of the cavity. Backstrap of wild game is historically known for being one of the most flavorful and tender cuts of wild game meat. With this recipe, you can cook a “fancy” dish without having to spend hours in the kitchen to establish high-quality taste!

Prep Time: 15-20 minutes 

Cook Time: ~ 30 minutes 

Servings: 4

Ingredients: 

Backstraps

• 4 venison backstrap cuts, approximately 4-8 inches in length and to your desired thickness (we left ours as they were when we butchered)

• 2 tablespoons butter 

• 4 tablespoons italian seasoning 

• 2 tablespoons garlic powder 

• 2 tablespoons grapeseed (or any other type for cooking) oil 

• Rosemary 

Blueberry Sauce 

• 12 oz. blueberries 

• ⅓ cup water 

• 1 teaspoon sugar of your choice

Vegetables 

• 6 oz. mushrooms 

• 2 onions 

• 2 cloves minced garlic 

• 2 tablespoon grapeseed (or any other type for cooking) oil 

• Dusting of salt and pepper 

Directions:

• Preheat oven to 400 degrees 

• Combine blueberries, ⅓ cup of water water, and 1 teaspoon of sugar into medium saucepan

• Simmer over medium heat for ~ 10 minutes, until you notice most of the blueberries have been melted with some still remaining whole 

• Combine 2 tablespoons of grapeseed oil,  sliced onions, mushrooms, garlic, salt and peppers into pan – cook until onions are translucent and mushrooms are soft 

• Place 2 tablespoons of grapeseed (or any other type) oil into pain – allow oil to heat 

• Lightly rub surfaces of backstraps with butter, then cover with italian seasoning and garlic powder 

• Once oil is heated, place backstraps in pan and sear for 30 seconds on each side 

• After searing, place backstraps on cooking sheet in oven for finishing for 15-20 minutes to desired doneness 

• Plate backstraps and top with vegetables and finish with blueberry sauce. Garnish with rosemary for additional taste and aesthetics!