oregonoutdoors
11-09-2005, 08:07 PM
I got this off another hunting site, changed it a little and made it mine. It takes a little effort, but is worth it in the end. The gravy is out of this world.
Venison Backstrap
With Champ and Mushroom-Mustard Gravy
For the Champ
3 Large Idaho Potatoes, peeled and diced
½ lb butter, softened
½ cup sliced green onions or chives
½ cup heavy cream
Salt and pepper
1. Cook potatoes in salted water until just soft.
2. Drain water and add potatoes back to the same pot and cook on low for just a minute or two do evaporate any excess water.
3. Put all the potatoes in a food mill and add heavy cream and butter to the pot over high heat
4. Mash the potatoes into the pot and add green onions and season with salt and pepper.
5. Hold warm
For the Back Straps
3-4 lbs. Fresh Back straps, cut into 1/2 inch slices
1/2 cup flour
1 tbs. paprika
1 tbs black pepper
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cayenne pepper
2-3 oz Vegetable oil
1. In a large skillet heat the oil till very hot
2. Add spices for flour. dip backstrap pieces into milk then flour mix.
3. Add the straps to the pan and turn frequently till seared and browned on all sides. About 4 minutes
4. Put the pan and all into a 350 oven for about 5 minutes
5. Remove from the pan (save the pan) and let sit for 5 minutes to rest.
For the Mushroom-Mustard Gravy
8 oz portabella mushrooms, sliced
8 oz crimini mushrooms, sliced
8 oz morel mushrooms, sliced
1 clove garlic, minced
1 onion, small diced
3 Tb. Whole grain mustard
½ cup dry red wine
3 cups beef stock or low sodium beef broth
1 cup heavy whipping cream
1. Return the venison pan to a burner on high heat and add the onion, garlic and mushrooms. Cook until mushrooms are soft and no liquid is left. About 10 minutes on high.( be careful, the handle is still hot!)
2. Add the red wine and reduce till almost dry again
3. Add the mustard and beef stock and reduce by ¼ again
4. Finish with the heavy cream and season with salt and pepper if necessary.
For the Plate
Place a mound of the Champ in the center of the plate. Fan the slices of back strap around the plate and pour some gravy on the potatoes. Serve the rest of the gravy separately. And enjoy!
__________________
Venison Backstrap
With Champ and Mushroom-Mustard Gravy
For the Champ
3 Large Idaho Potatoes, peeled and diced
½ lb butter, softened
½ cup sliced green onions or chives
½ cup heavy cream
Salt and pepper
1. Cook potatoes in salted water until just soft.
2. Drain water and add potatoes back to the same pot and cook on low for just a minute or two do evaporate any excess water.
3. Put all the potatoes in a food mill and add heavy cream and butter to the pot over high heat
4. Mash the potatoes into the pot and add green onions and season with salt and pepper.
5. Hold warm
For the Back Straps
3-4 lbs. Fresh Back straps, cut into 1/2 inch slices
1/2 cup flour
1 tbs. paprika
1 tbs black pepper
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp cayenne pepper
2-3 oz Vegetable oil
1. In a large skillet heat the oil till very hot
2. Add spices for flour. dip backstrap pieces into milk then flour mix.
3. Add the straps to the pan and turn frequently till seared and browned on all sides. About 4 minutes
4. Put the pan and all into a 350 oven for about 5 minutes
5. Remove from the pan (save the pan) and let sit for 5 minutes to rest.
For the Mushroom-Mustard Gravy
8 oz portabella mushrooms, sliced
8 oz crimini mushrooms, sliced
8 oz morel mushrooms, sliced
1 clove garlic, minced
1 onion, small diced
3 Tb. Whole grain mustard
½ cup dry red wine
3 cups beef stock or low sodium beef broth
1 cup heavy whipping cream
1. Return the venison pan to a burner on high heat and add the onion, garlic and mushrooms. Cook until mushrooms are soft and no liquid is left. About 10 minutes on high.( be careful, the handle is still hot!)
2. Add the red wine and reduce till almost dry again
3. Add the mustard and beef stock and reduce by ¼ again
4. Finish with the heavy cream and season with salt and pepper if necessary.
For the Plate
Place a mound of the Champ in the center of the plate. Fan the slices of back strap around the plate and pour some gravy on the potatoes. Serve the rest of the gravy separately. And enjoy!
__________________