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.
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.
NOTES
- Let the venison come to room temperature. After dusting the medallions with cornmeal, let them sit out for about 30 minutes to 1 hour so they sear faster and are less likely to overcook.
- Slice the backstrap evenly. Cut it into about 1/2-inch medallions so the pieces cook at the same rate in the skillet.
- Use a heavy skillet. Heat the pan to medium-high and add enough oil to coat the bottom by about 1/8 inch so the cornmeal crust can fry instead of just dry-toast.
- Season right before frying. Dust the meat with cornmeal first, then season it with salt and pepper just before it hits the pan, and lightly season again after frying if needed.
- Cook to your preferred doneness. The recipe leaves the exact fry time open, so go by the thickness of the medallions and pull them as soon as they hit your preferred doneness to keep the backstrap from drying out.
- Make the jam ahead if needed. The currant jam takes most of the cooking time, so it is easier to make it first and fry the venison last. For the smoothest texture, blend it warm and strain it through a fine mesh if you want.
- Keep the jam at a low simmer. Once the currant mixture goes into the pot, stir it and keep it at a very low simmer so it does not stick and burn.
Nutrition
Calories: 636kcal | Carbohydrates: 95g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 118mg | Potassium: 1083mg | Fiber: 6g | Sugar: 55g | Vitamin A: 89IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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