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Venison backstraps

What kind of ratios do you have on that sauce? Just whisk together and simmer a little? Looks great!
 
Horn said:
What kind of ratios do you have on that sauce? Just whisk together and simmer a little? Looks great!
Click to expand...

Prob 60/40 stock/heavy cream and then I put prob a couple table spoons of Dijon in and wisk it…let it simmer for the 7-8 mins the steak finishes off in the oven.

I also make it right In the cast iron pan the steak seared in (which I sear with a heaping spoon full of bacon fat) so guess that’s in the sauce too

Bit of fresh pepper and you’re good to go.

Let me know if you try it
 
Didn't know it was carnivore month but I made backstrap tonight also. Just simple pan fry in butter and garlic, plus boxed scalloped potatoes and blue cheese arugula salad.
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