- 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
- 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.
- Preheat the oven to 450°F.
- Pour off the buttermilk and discard. Let the venison sit until it reaches room temperature, about 20 minutes.
- Meanwhile, in a small bowl, combine the spice blend and 1 tablespoon of the rosemary. Rub the mixture onto the venison.
- 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.
- 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.
- 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.
- Cut the venison into ¼- to ½-inch slices and serve with sauce spooned over the top.