PanSeared backstrap recipe Blackberry Port Wine Magic

Instructions:

1. Pat the venison backstrap dry with paper towels. Season generously with salt and pepper. Allow the venison to sit at room temperature for 30 minutes.
2. Heat olive oil and butter in a cast iron skillet over medium-high heat until shimmering. Add the venison backstrap to the skillet and sear on all sides until a deep brown crust forms (about 3-4 minutes per side).
3. Use a meat thermometer to monitor the internal temperature. Aim for 130-135°F (54-57°C) for medium-rare, 135-140°F (57-60°C) for medium.
4. Remove the venison from the skillet and transfer to a cutting board. Tent loosely with foil and let rest for at least 10 minutes before slicing.
5. While the venison rests, heat olive oil in a small saucepan over medium heat. Sauté the shallot and garlic until softened and fragrant.
6. Pour in the port wine and beef broth. Bring to a simmer and reduce by half, scraping up any browned bits from the bottom of the pan.
7. Stir in the blackberries and balsamic vinegar. Simmer for a few minutes until the berries soften and release their juices. Add the brown sugar if needed.
8. Remove the saucepan from the heat and whisk in the cold butter until melted and the sauce is glossy. Season with salt and pepper to taste.
9. Slice the rested venison backstrap against the grain. Fan the slices out on plates and drizzle generously with the blackberry-port wine reduction. Serve immediately.