Fried Venison Backstrap with Currant Jam
Crispy fried cornmeal crusted venison backstraps paired with a homemade currant jam. This combination has been a classic for decades.
Servings: 4
Ingredients
For the Tenderloins
- 12 ounces Venison backstrap, (cut into 1/2 inch medallions)
- Salt and Black Pepper
- 1/2 cup Corn Meal
- 1/4 cup Cooking oil, (for frying the venison)
For the Jam
- 2 cups Dried Currants
- 2 cups Water
- 1 cup Port Wine
- 2 Tablespoons Olive oil or butter
- 3 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Sugar
- 1 Garlic Clove, chopped
- 1/2 Sweet Onion, sliced thin
- 3 Sprigs of fresh Thyme
- 3 Tablespoons Powdered Pectin
- Pepper To Taste
Instructions
For the Jam
- Combine the water and the currants to a blender and blend until smooth.
- Place a pot over medium heat and add the oil.
- Add the sliced onion and stir often until it begins to caramelize a little. Around 12-15 minutes
- Add the garlic and thyme sprigs and cook for another 3 minutes.
- Add the port wine and reduce over by half.
- Add the currant water mixture, vinegar, sugar and pepper. Cook for 20-30 minutes at a very low simmer. Be sure to stir and ensure that it doesn't stick to the pot and burn.
- Add the pectin, stir and cook for another 10 minutes.
- Let it cool until its just warm and put everything back into the blender and puree until smooth. You can strain through fine mesh for a smooth texture.
For the Backstrap
- Slice the backstrap into 1/2 inch medallions.
- Dust both sides with your favorite cornmeal and let sit out at room temperature for 30 minutes to an hour
- Heat a heavy skillet to medium high heat and add enough oil to coat the bottom to around 1/8th inch.
- Season the meat with salt and pepper.
- Fry the venison to your desired cooking doneness. Set aside on a plate. Season lightly with salt and pepper.
- Serve with the currant jam and warm biscuits.
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