Venison or Elk and Apricot Mustard Sauce

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!

Ingredients:

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

Directions:

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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Venison or Elk and Apricot Mustard Sauce