If you tuned it last night to Sportsmans Channel you may have watched Rossi and I hunt for a black buck on American Airgunner. It was such a fun episode to make and it ended with a delicious meal that Rossi and I whipped up for the crew. So here is the recipe from the show; Black Buck with Mixed Berry Sauce.
Black Buck with Mixed Berry Sauce
Mixed Berry Sauce
1 12 ounce bag of frozen mixed berries
1 shallot, minced
1/4 cup balsamic vinegar
3 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon fresh chopped rosemary
1 bay leaf
Quick pickled Red Onions
1/2 cup distilled white vinegar
1/2 cup water
1/4 cup kosher salt
2 tablespoons sugar
1 large red onion sliced thin
Black Buck Backstrap
1/2 cup unsalted butter
1 whole Black Buck Backstrap or other venison backstrap equal to about 1-1.5 pounds
1 16 ounce package of spinach
1/2 cup crumbled feta cheese
1 lemon, cut in half
salt and pepper
In a large sauce pot combine all of the ingredients for the mixed berry sauce. Set the pot over medium heat and let simmer for about 20 minutes. Make sure to stir occasionally.
To make the quick pickled red onions, place the vinegar, water, salt and sugar in a small sauce pot set over high heat. Stir until the salt and sugar dissolve. Once the mixture comes to a boil remove the pan from the heat. Let the mixture cool for about 5 minutes then add the sliced red onion, set aside and let pickle for about 10 minutes.
Season the black buck backstrap with salt and pepper liberally on all sides. In a large cast iron skillet set over medium-high heat add the 1/2 cup of butter. Once the butter is melted add the black buck backstrap to the pan. Cook on each side for about 5-7 minutes, depending on how thick the backstrap is. Continue to baste the backstrap using a large spoon while cooking. Once the backstrap is cooked to the doneness of your liking, remove the backstrap from the pan, set on a clean cutting board and allow it to rest for about 5 minutes before slicing.
In a large salad bowl, add the spinach, feta cheese and squeeze the juice of the lemon over the spinach. Season with salt and pepper then toss everything to combine.
To assemble, take a bit of the spinach salad, place some sliced backstrap on top then drizzle with the mixed berry sauce and top with the pickled red onions.