Veni­son Back­strap

Field and Game - - BUSH TO BANQUET -


• 1 veni­son back­strap fil­let • 3 tbs olive oil • 2 tbs but­ter • Plain flour to coat • Sprig fresh rose­mary • Salt and pep­per to sea­son


• Cut veni­son into 1 cm slices and

flat­ten with mal­let to ten­derise. • Melt but­ter and oil to­gether in a large fry pan un­til hot and sear veni­son, turn­ing quickly over a fast, high heat. • Sea­son with salt and pep­per, and

then add the rose­mary. • Add bal­samic vine­gar and turn meat again. Add cream and con­tinue cook­ing over high heat un­til sauce re­duces and thick­ens (ap­prox­i­mately 7 min­utes in open pan, do not cover). • Serve with sea­sonal veg­eta­bles

or salad.

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