Blackened Venison Broil
For The Broil:
One well trimmed Venison Broil
Note: See the video on how to trim out
a broil from the deer ham.
1/4 Cup Cajun Seasoning or Rub
Note: You can make your own or use any
brand you like from the grocery store.
2 Tablespoons Olive Oil
1/4 Cup Plus 1/4 Cup Couervoisier
(Red Wine Optional)
2 large Shallot Cloves
For The Herbal Essence (Optional)
1 Sprig Fresh Rosemary
3 Sprigs Fresh Thyme
2 Sprigs Fresh Parsley
1 Tablespoon Butter
For The Vegetables:
Fresh Green/Yellow Beans as desired
1 Large or 2 Medium Carrots
Suggested Additional Side Dishes:
Wild or Multigrain Steamed Rice or
Yellow Saffron Steamed Rice
Fresh Yeast Rolls
Allow the Venison Broil to acclimate to room temperature.
Preheat Oven to 380 degrees F:
Cut the carrots in half and then quarter each half long ways into strips. Prep the green beans and quarterd carrots by blanching in boiling water for two minutes, then shock in cold water and drain.
Slice the shallots in 1/2" wide slices long ways.
Coat both sides of the Broil with a generous portion of the Cajun seasoning/rub.
Over high heat, add 2 tablespoons olive oil to a 10" to 12",
oven safe saute' pan or skillet. Heat the oil to a good shimmer just before smoking.
Place the coated Broil in the hot oil and sear for two minutes.
Turn, and sear on the other side for one additional minute.
Add the shallots, beans, and carrot strips, the fresh herb sprigs, (optional), and pour over 1/4 cup Couervoisier, (or red wine), over the Broil.
Place the saute' pan with the Broil and Vegetables into the 380 degree F oven, with the oven rack situated in the upper half of the oven. Roast for approximately 10 to 12 minutes (depending on the thickness of the Broil), until the internal meat temperature in the thickest part of the Broil reaches 120 degrees F.
Note: If you desire your meat to be cooked to a greater degree of doneness, than medium rare, I suggest you go cook yourself a turkey burger instead.
After the Broil has reached 120 degrees F internal temperature,
remove to a plate an allow to rest. The Broil will continue to cook in it's own heat to a perfect medium rare.
Place the saute' pan back on the stovetop with heat set to medium high, add 1 tablespoon butter, and another 1/4 cup of Couervoisier, (Red Wine Optional), stir to deglaze the pan. Simmer for two minutes to allow liquid to reduce.
Carve the Venison Broil into 1/2" to 3/4" slices reserving the Au Jus to pour over top. Also add some of the reduced pan reduction as well.
Serve with the pan braised beans, carrots, and shallots, accompanied by the steamed rice of your choice, and fresh baked
The average size Whitetail Venison Broil serves two to four.