Venison Backstrap with Blackberry Sauce - Jess Pryles
"Too often overlooked, venison backstrap makes for a wonderfully decadent meal, and pairs perfectly with blackberry in this recipe...."
INGREDIENTS
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3-4 lb venison backstrap, whole
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3 tsp salt
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1 tsp fresh cracked pepper
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1 tsp ground nutmeg
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6 oz fresh or frozen blackberries
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3/4 cup white sugar
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1/2 cup balsamic vinegar
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1/4 cup cider vinegar
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Juice & zest of one lemon
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2-4 cloves
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1-2 star anise (optional)
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Thyme sprigs for garnish
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