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!
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
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.