INGREDIENTS (TWO SERVINGS):

• 16 ounces whole backstrap

• Mix of kosher salt and ground black

pepper

• 16 ounces fresh raspberries

• 1/4 medium yellow onion, finely

minced

• 1 teaspoon freshly minced garlic

• 1/2 cup champagne

• 2-1/2 teaspoons white sugar

• 1 tablespoon salted butter, mixed

use

• Freshly minced rosemary for garnish

1. To prepare venison backstrap, bring to room temperature by removing it fully thawed from fridge 1-2 hours before cooking. Liberally dust with kosher salt and ground black pepper.

2. To prepare sauce, on medium-low heat, add 1/2 tablespoon salted butter to medium skillet. Then add finely minced onion (dust with salt and pepper) and, stirring occasionally, allow to caramelize.

3. Once onions are caramelized, after approximately 45 minutes, add freshly minced garlic, along with 1/2 tablespoon salted butter. Cook for five minutes. Deglaze with 1/2 cup champagne.

4. After champagne evaporates slightly and settles in, after a few minutes, add raspberries and 2-1/2 teaspoons white sugar and stir until raspberries have turned to sauce. Test for sweetness. If too tangy, add a little more sugar.

5. Add all contents of skillet to food processor or blender and blend thoroughly. 6. To cook venison backstrap, heat grill or cast iron skill to medium-high and coat with thin layer of oil.

7. Add backstrap to skillet or grill. Sear all sides. If backstrap is thick, you may need to add skillet to 400-degree oven (MAKE SURE TO PRE-HEAT OVEN AHEAD OF TIME) or cover grill.

8. Make certain to monitor internal temperature of middle-most thickest part of backstrap. I would suggest once it reads 120/125, remove backstrap and cover, allowing to rest for five minutes.

9. Carve backstrap into one-inch medallions, add to center of plate and with a big spoon, spread sauce around perimeter of plate, garnish with freshly minced rosemary.