Venison Backstrap Medallions with Mustard and Shallot Sauce

This quick and elegant pan sauce is the perfect foil to backstrap’s deep flavor. Don’t let the venison cook past 140 degrees, as it will become unpleasantly tough and dry. 1 pound boneless venison loin

(backstrap)

Salt and pepper, to taste 1 tablespoon olive oil 5 tablespoons butter, divided 4 tablespoons minced shallot 3 garlic cloves, minced

1⁄2 cup dry red wine

1 cup beef broth

1 teaspoon fresh thyme leaves,

chopped

1 teaspoon Dijon mustard 2 teaspoons fresh tarragon leaves,

chopped

Instructions: Season the venison to taste with salt and pepper. Add the oil to a large skillet or sauté pan and heat over a medium-high flame. Add the loin to the pan and brown on all sides, cooking the meat to an internal temperature of 130-140 degrees, depending on desired level of doneness. Transfer the loin to a cutting board and let it rest while you prepare the sauce.

Reduce the flame to low and allow the pan to cool a few minutes. Then melt 2 tablespoons of the butter in the same skillet or sauté pan, and add the shallot and garlic. Cook 2-3 minutes until soft. Be careful not to brown the garlic and shallot. Add the wine and simmer on medium heat until it becomes syrupy. Add the broth and thyme. Increase the heat to high and bring to a boil and let the sauce reduce for 6-10 minutes until only about 1⁄3 cup of liquid remains.

Reduce the heat to low. Stir in the mustard, being careful to not let the mixture boil after the mustard is added. Cut the remaining butter into small slices and stir into the sauce. Stir in the tarragon. Add salt and pepper to taste.

Slice the loin into medallions and serve with the sauce. Makes 2 servings Per serving:

654 calories, 39 g fat (20 g saturated fat), 76 cholesterol, 621 mg sodium, 8 g carbohydrates, 0 g dietary fiber, 1 g sugar, 54 g protein