NUTRITION

SERVINGS

INGREDIENTS

6 oz Venison backstrap

1 tbsp Ghee

0.25 cup Dry red wine

0.25 cup Beef broth

1 small Shallot

1 clove Garlic

1 sprig Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the asparagus ends, toss with olive oil and a pinch of salt and pepper, then roast for 10-12 minutes until tender-crisp.

• 3

  Pat the venison backstrap completely dry with paper towels and season all sides with the sea salt and black pepper.

• 4

  Heat the ghee in a cast-iron skillet over medium-high heat until it is shimmering and very hot.

• 5

  Place the venison in the skillet and sear for 3-4 minutes per side for medium-rare, then remove to a plate and tent loosely with foil to rest.

• 6

  Lower the heat to medium and add the finely minced shallot and garlic to the same skillet, sautéing for 1 minute until fragrant.

• 7

  Pour in the red wine and beef broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan.

• 8

  Add the thyme sprig and simmer the liquid for 5-7 minutes until it has reduced by half and thickened into a glossy sauce.

• 9

  Slice the venison against the grain into medallions and serve immediately topped with the red wine reduction and the roasted asparagus.