Venison Elizabeth

From time to time and occasionally on a commission basis, I create special recipes for special companies and extraordinary people. Elizabeth "Libbie" McLain is one of those special people. She was instrumental in the production and design of the first The Sporting Chef website. Libbie is an extremely creative and entertaining friend, but I think she'd rather eat a cheeseburger than Venison Elizabeth. She's not too adventurous when it comes to food.

Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs	908g / 32oz	Venison loin - all fat, gristle
		And silver skin removed
1/4 teaspoon	1.3ml	Coarse salt
1 teaspoon	5ml	Freshly-cracked black peppercorns
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Beef broth or game stock
1/2 cup	118ml	Dry red wine
1/4 cup	59ml	Balsamic vinegar
2		Garlic cloves - minced
1 tablespoon	15ml	Minced fresh rosemary
2 cups	474ml	Fresh ripe strawberries - quartered

Recipe Instructions

Season venison with salt and pepper. Heat oil in a large skillet over medium-high heat and sear venison evenly until browned, but not cooked beyond rare.

Add beef broth to the pan and stir to loosen bits. Add red wine and cook for 30 seconds. Remove venison from pan.

Add vinegar, garlic and rosemary and reduce liquid by about two-thirds. Return venison to pan to warm. Add strawberries and cook about 1 minute.

To serve, slice venison into medallions and top with strawberries and sauce.

This recipe yields 4 servings.

Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com

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