Apricot Mustard Sauce is simple, sweet & savory - best of all fast and easy to make! A perfect sauce for game dishes
OK - so I'm using a venison tenderloin (or 'backstrap'), but the sauce works well for game, in general
A large cast iron skillet - no oil - and a nice dusting of kosher salt wait for the pan to heat over med-high...
...pat the meat with a dry towel and lay it on the bed of salt. It is time to turn it when the meat offers no resistance to lifting
Perfectly seared meat will never stick to a cast iron skillet. You are on your way to a perfect meduim-rare tenderloin
It is always critical to allow meats to 'rest' prior to slicing - quiet time allows the juices to move from the center back to the surface - this is the key to tender & juicy!
Chunks of apricot, mustard seeds, a touch of cognac (brandy) and tender, juicy protein. Hearty, zesty and nourishing - to say nothing of totally delicious!
As H.D. Thoreau said: "Simplify, simplify!" Time to share a favorite recipe, especially for my CES friend, Jed Gibbons, who asked for an idea for this cut of venison, and Nanette may like this, too. Gibbons, who is a heart-of-the-city dweller, is fortunate to have relatives who give him the outstanding wild meats - and thereby save Jed about $16.00+ a pound for a gourmet protein.
OK, lucky guy and gal, try this with your venison or elk loin steaks!
- FOR THE STEAKS:
- 6 venison loin steaks , about 3/4 inch thick (I'm doing venison tenderloin, or 'backstrap', which also works)
- kosher salt
- Pepper, fresh, cracked & black
- 4 T sweet butter
- FOR THE APRICOT SAUCE:
- 1/2 C grainy brown mustard
- 1/3 C good apricot jam
- 1/4 brandy
- FOR THE STEAKS:
- Heat a cast iron skillet on med-high to sear the venison
- Sprinkle some kosher salt on the skillet and lay in the steaks
- DO NOT OVERCOOK - remember that venison is very lean and will get tough if overcooked. Rare to medium-rare is correct
- When the first side is browned, turn the meat after again first sprinkling the pan again with salt
- Grind the cracked black pepper on the meat
- Sear the second side for just a couple of minutes
- Add 1 T of butter to the top of each steak, allowing it to melt while it is still in the pan
- Serve on Apricot Mustard Sauce
- Granish with glazed grapes
- APRICOT MUSTARD SAUCE
- As the steaks cook, combine the jam, mustard and brandy in a small sauce pan over medium heat and integrate well. Lay a spoonful on each plate, lay a steak onto the jam, then drizzle some sauce onto the steak.
|Amount Per Recipe||%DV|
|Recipe Size 230g|
|Calories from Fat 137||29%|
|Total Fat 15.59g||19%|
|Saturated Fat 9.79g||39%|
|Trans Fat 0.0g|
|Total Carbs 77.99g||21%|
|Dietary Fiber 2.8g||9%|