Friday, November 26, 2010

Venison Backstrap with Champagne Gorgonzola sauce

The most tender and prized piece of the deer is the backstrap. Even on the largest mule deer the backstrap is just two small "tenderloin" like pieces on each side of the backbone. It's best grilled over charcoal or wood fire with a little salt & pepper. However, even the best cut of tenderloin is enhanced with this Champagne-Gorgonzola sauce.


4 cups good dry sparkling wine
1 cup heavy cream
6 oz. Gorgonzola cheese
1 small clove garlic smashed
1 small shallot minced fine
3 TBS room temperature unsalted butter


Over high heat, sauté the minced garlic and shallots in one Tsp. unsalted butter until just tender. Add the champagne and reduce until just a few tablespoons of syrup. Add the heavy cream and reduce until the cream begins to take on a pale yellow color and the bubbles become very tiny. Whisk in the Gorgonzola cheese until melted and incorporated. Remove from the heat. Gradually whisk in the butter one piece at a time until fully incorporated. Spread few spoonful’s of sauce in the center of a warmed plate. Place a couple of the medium rare, grilled backstrap on the sauce. Add a bit of sauce on the top of each piece of Venison and garnish with freshly chopped chives or a sprig of rosemary.