Description
Indulge in the perfect combination of savory venison backstrap with a sweet and spicy blackberry jalapeno glaze. Learn how to create this delicious dish now!
Ingredients
Scale
- 2 lbs venison backstrap (900 g)
- 1 cup fresh blackberries (150 g)
- 1–2 jalapeno peppers, finely chopped
- 1/4 cup honey (60 ml)
- 2 tablespoon s apple cider vinegar (30 ml)
- 1 tablespoon soy sauce (15 ml)
- 1 teaspoon garlic powder (5 g)
- 1 teaspoon onion powder (5 g)
- Salt to taste
- Black pepper to taste
- Olive oil for grilling
Instructions
- Preheat your grill to medium-high heat.
- Season the venison backstrap with salt, black pepper, garlic powder, and onion powder.
- Lightly coat the venison with olive oil.
- Place the venison on the preheated grill.
- Grill the venison for 4-5 minutes on each side or until desired doneness.
- Remove the venison from the grill and let it rest for 5-10 minutes.
- In a saucepan, combine blackberries, jalapeno peppers, honey, apple cider vinegar, and soy sauce.
- Bring the mixture to a simmer over medium heat.
- Stir occasionally and let it cook until the blackberries break down and the sauce thickens.
- Strain the glaze through a sieve to remove seeds and jalapeno pieces if desired.
- Slice the venison backstrap into medallions.
- Drizzle the blackberry jalapeno glaze over the sliced venison.
- Serve immediately.
Notes
- For a sweeter glaze, increase the amount of honey in the blackberry jalapeno mixture.
- Adjust the jalapeno peppers to suit your preferred level of spiciness.
- Allow the venison to rest after grilling to retain its juiciness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: venison backstrap, blackberry glaze, jalapeno recipe, cooking instructions, savory dish