Roasted Venison Backstrap with Gooseberry Sauce

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic recipe - I highly recommend it with compliments to Chef Lagasse. The only things I changed were 1 the use of blackberries instead of gooseberries (can't find gooseberries, 2 roasting the shallots before preparing the recipe, and 3 being careful not to add too much orange peel - a little goes a long way.

A tip: It is very important to cook the meat properly and avoid overcooking. A meat thermometer is your friend on this recipe. Remember that the temp of the meat will actually rise slightly after you remove it from the oven, so take that into consideration when you check the temp before removing from your oven.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first time i have attempted to cook deer meat. A friend gave me a deer tenderloin, and I had no idea what to do with it. I have tried quite a few of Emeril's recipes before..being from new orleans...and decided to give this one a go. This is now one of my favorites. The meat was perfectly cooked. You could cut the meat with a fork. My boyfriend and friend loved it. We ate it all.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely marvelous! I used a cast iron skillet to brown loin and charred it so well the smoke alarms went off! I think that charring helped make the wonderful results. Demi-glace wasn't available so I made my version by sauteing shallots, carrots and celery then adding low sodium beef broth and about 1/2 cup dry sherry. I cooked this down until I had a little more than 1/2 cup then strained it and returned to pot where I added 1 tablespoon of cornstarch mixed with 1 tablespoon of water to thicken before adding to marinade mixture. Gooseberries were not available so I used frozen blueberries. The results were so good, I could have eaten the whole 1-1/2 pounds of loin if I didn't have to share it with my daughter and her husband (who was the hunter. I served dish with mashed potatoes. Can't wait to make the rest of the backstrap which is in the freezer!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've gone back for thirds. Might just have to finish it off tonight. Very tasty.

Emeril, you the man!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

In the late 90's, I was a student of Sullivan University in the Culinary Arts Program. It was there that I had the great priviledge to meet and speak with Chef Lagasse. Our brief but informative discussion on Venison led me on a search for the perfect recipes and techniques in preperation, as I adore fresh Venison. Chef Lagasse is the true Master of Venison Cooking.

This recipe was spectacular. Gooseberries are available in cans (canned fruit section in many good food stores. The level of difficulty increases, however, if you have to make a true demi-glace, which I did. After experiencing the final results...I am glad I didn't take a short cut.

I will continue to impress friends and family with this wonderful recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I don't usually make Emeril recipes because of the extensive ingredient lists, but I love to put my own spin on them - to make them a little more practical for the average household. I have cooked this recipe twice. My fiance was afraid that I had ruined his beloved backstrap, but now this is the only way they are allowed to be prepared. These are my adjustments that some people may find helpful. 1 I never have a port in the house (plus they are expensive!, but I have used a merlot and a cherry wine. I think any red wine would work. 2I put the cinnamon stick in with the marinade. 3I use a ziploc bag so that it ensures complete and even coverage of the meat. 4To save time, and account for the fact that I don't have an oven proof skillet, while the venison is in a covered dish, I make the sauce in the skillet. 5I use onions instead of shallots because I don't like buying extra groceries. 6 Gooseberries? My fiance loves blueberries. I cheated and used blueberry jam (probably 3 heaping spoonfuls. 7 I strained the sauce because I hate chunks of anything in my gravies. 8 For serving and presentation, I sliced the tenderloin into thin strips and laid it over plain mashed potatoes (don't take away from the venison flavors and poured the sauce all over the top. It was HEAVENLY!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

AWESOME!
I thought that venison would sit in my freezer for ever. I have been looking for a good recipe for years. I amgoing to try this right away