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.
- 2 pounds venison loin; all fat gristle and silver skin removed
- 1/4 teaspoon coarse salt
- 1 teaspoon cracked black peppercorns
- 2 tablespoons olive oil
- 1/4 cup beef broth or game stock
- 1/2 cup dry red wine
- 1/4 cup balsamic vinegar
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary minced
- 2 cups fresh ripe strawberries quartered
- 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.