Tender Deer Backstrap with Braised Leeks

This preparation ensures a beautifully seared backstrap that stays tender, complemented by the mild, savory sweetness of braised leeks.

Ingredients

I. For the Deer Backstrap (Venison)

• 1 - 1.5 lbs Deer Backstrap (Loin), trimmed of all silver skin

• 1 tsp Kosher Salt

• 1/2 tsp Freshly Ground Black Pepper

• 2 Tbsp Avocado or Grapeseed Oil (for searing)

• 2 Tbsp Unsalted Butter (for basting)

• 3-4 Sprigs Fresh Thyme

• 2 Garlic Cloves, lightly smashed

II. For the Leeks

• 2 large Leeks (white and light green parts only)

• 1 Tbsp Unsalted Butter

• 1/4 cup Dry White Wine (e.g., Pinot Grigio, optional)

• 1/2 cup Chicken or Beef Broth (low sodium)

• Salt and Pepper, to taste

Instructions

Part 1: Braising the Leeks

1. Prep the Leeks: Slice the leeks lengthwise, then chop the white and light green parts into 1/2-inch thick pieces. Rinse them very thoroughly under cold running water to remove all dirt and sand.

2. Sauté: In a large, oven-safe skillet, melt 1 Tbsp of butter over medium heat. Add the leeks and a pinch of salt. Cook, stirring occasionally, until they begin to soften (about 5-7 minutes).

3. Braise: (Optional) Pour in the white wine and let it reduce for 1 minute, scraping the bottom of the pan. Add the broth. Bring to a simmer, then reduce the heat to low, cover the skillet, and braise for 10-15 minutes until the leeks are very tender.

4. Finish: Taste the leeks and adjust the seasoning with salt and pepper as needed. Transfer the leeks to a serving plate and keep them warm while you prepare the venison.

Part 2: Searing and Finishing the Venison

5. Season: Pat the venison backstrap completely dry with paper towels (this is essential for a good crust). Season all sides generously with kosher salt and black pepper.

6. Sear: Heat the 2 Tbsp of oil in the same skillet (where you cooked the leeks) over medium-high to high heat until it is shimmering. Place the seasoned backstrap in the hot skillet. Sear undisturbed for 2-3 minutes per side until a deep, dark brown crust forms.

7. Baste: Reduce the heat to medium. Add the 2 Tbsp of butter, thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan and use a spoon to continuously scoop and baste the melted, flavored butter over the backstrap for another 2-3 minutes.

   • Temperature Check: Aim to remove the meat when its internal temperature reaches $125^{\circ}\text{F}$ to $130^{\circ}\text{F}$ for a perfect medium-rare.

8. Rest: Remove the backstrap from the skillet and place it on a clean cutting board. Tent it loosely with foil and allow it to rest for 5-10 minutes. This resting period is critical for maximizing tenderness and retaining juices.

9. Serve: Slice the rested backstrap against the grain into 1/2-inch thick medallions. Arrange the sliced venison over the warm braised leeks and drizzle any accumulated pan juices over the meat.