Roasted venison fillets recipe

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  • Yield: 6 Servings


  • 1 venison backstrap (about 2½ pounds)
  • 1 quart buttermilk, or as needed
  • 3 tablespoons Espresso Chili Spice Blend
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • ½ cup beef broth
How to Make It
  1. Put the venison in a nonreactive bowl or casserole dish. Pour in enough buttermilk to cover by about 1 inch. Cover tightly with plastic wrap and refrigerate overnight.
  2. Preheat the oven to 450°F.
  3. Pour off the buttermilk and discard. Let the venison sit until it reaches room temperature, about 20 minutes.
  4. Meanwhile, in a small bowl, combine the spice blend and 1 tablespoon of the rosemary. Rub the mixture onto the venison.
  5. In a medium skillet set over medium heat, heat the olive oil. Add the venison and cook until browned on both sides, 3 to 5 minutes per side. Transfer the skillet to the middle rack of the oven.
  6. Roast until a thermometer inserted in the thickest part of the meat registers 125°F, 15 to 18 minutes. Transfer the venison to a plate.
  7. Set the same skillet, with all of the drippings, over medium heat. Add the butter, beef broth, and remaining tablespoon rosemary and cook, using a wooden spoon to scrape up the browned bits on the bottom of the skillet, until the sauce has thickened and reduced by about half, around 5 minutes. Remove the pan from the heat.
  8. Cut the venison into ¼- to ½-inch slices and serve with sauce spooned over the top.

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