Venison Filets In Raspberry Reduction

total time:: 30 minutes

Makes 4 servings

from Clay: At Carmichael’s in Sarasota about 15 years ago, I had bison filets in a raspberry reduction, and it was incredible. I tried numerous times to re-create it (with venison or elk, since we had no access to bison locally), and finally ended up with a close approximation. Whether game or farm-raised, venison and elk, like bison, are as lean or leaner than chicken, so if you want to do this with beef, adjust accordingly. Also note that game and farm-raised are very different, and will give you different results.

ingredients

4 venison (or elk) filets, cut about an inch thick
4 T. clarified butter
1 medium sweet onion, minced
1 t. thyme
1/4 c. port
8 raspberries, juiced and strained
salt and pepper
sugar

directions

1
1. Crush the raspberries, let them sit for a few minutes, then strain them to get the juice.
2
2. Sprinkle the filets on all sides with salt and pepper. Sear them over high heat on both sides in the butter, remove, and reserve on a plate.
3
3. Over medium heat, saute the onion in the butter until soft and transparent. Add the thyme, place the filets (and any accumulated juices) on top of the onions, add the port, and cook over low heat, uncovered, turning the filets, until they are medium. Remove the filets to a serving platter and keep warm.
4
4. Turn the heat high and reduce the liquid until it is almost a glaze. Add the raspberry juice and reduce again until it is almost a glaze. Taste. Depending on how sour the berries are, you may want to add a pinch of sugar. Add salt and pepper to taste, pour the glaze over the filets, and serve.

Source: Clay Marc Bond