Recipe Database
Grilled Flat Creek Venison Backstrap w/ Galette of Local potatoes, Baby Chard & Cabernet Sauce
Grilled Flat Creek Venison Backstrap w/ Galette of Local potatoes, Baby Chard & Cabernet Sauce
Ingredients
Serves: 2

Olive Oil
12 oz Venison Backstrap
6 Baby potatoes – peeled and sliced thin
4 oz baby chard
4 oz of butter
1 carrot
1 Rib Celery
½ onion
1 cup cabernet
1 cup veal stock
15 black peppercorns
Salt and pepper to taste

Instructions
Slice potato on mandoline and layer in small round cutter and put in 375 degree oven and drizzle butter and sprinkle salt and bake until golden brown. About 25 – 30 minutes. Saute onion, celery, carrot for 15 minutes and add wine and peppercorns and reduce by ¾. Add veal stock and reduce by ½. Strain through fine mesh strainer and season with salt. Season venison on both sides with salt and pepper and grill to med rare. Let meat rest for 8 – 10 minutes. Wilt baby chard in ¼ oz butter and a tsp of olive oil. Season with salt and remove. Place potato on center of plate. Slice venison very thin and fan on each plate. Place chard on potato and drizzle sauce over venison.

Notes