Feral Deer Backstrap with Wild Meat Jus
Serves 4
Ingredients
- 800 g feral deer, trimmed
- 80 ml Glasseye Creek Wild Meat Sauce
- 150 ml red wine
- 3 garlic cloves, crushed
- 40 g butter
- 500 g beetroot, cut into wedges
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 250 ml reduced-salt beef or game stock
Method
1. Season the meat and sear in a very hot heavy pan for 2-4 minutes per side, depending on thickness. Transfer to a warm plate and rest for 8-10 minutes.
2. Pour off excess fat. Add the wine and scrape the pan, then boil until reduced by two-thirds. Add 250 ml stock and the sauce; simmer until lightly syrupy.
3. Remove from the heat and whisk in the cold butter a little at a time. Taste before adding salt and keep warm without boiling.
4. Slice the rested meat across the grain and serve with the prepared potatoes, fruit or vegetables and the red-wine jus.
Sauces in this recipe
Get the good stuff for your next cook-up.
Wild Meat Sauce
$13.95 NZD
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