Besides a great-looking lawn and backyard, nothing brings people together quite like food. And, there’s nothing better than preparing it in the comfort of your own backyard. If you watched our Prime Cuts seared venison video and are hungering for more, we have included meal prep and cooking steps from guest chef Rob McDaniel (formerly of SpringHouse). Follow these steps to re-create McDaniel’s seared venison recipe. Then, serve it all up with roasted Brussels sprouts, caramelized sweet potatoes and a pecan vinaigrette.
Prepping Your Venison
To start this recipe, trim your venison filet—or what hunters call “backstrap”—and coat it in a light layer of oil. Then, simply season with salt and pepper. (McDaniel prefers venison he’s personally harvested, and that’s been hung to age for up to 14 days before being processed.)
Creating the Perfect Sear
Next, place your venison in an oiled cast-iron skillet that’s been pre-heated in a 500-degree oven. (McDaniel’s using a high-end outdoor pizza oven for this recipe.) The result is a delicious and juicy venison filet.
Bring on the Sprouts and Sweet Potatoes
Now it’s time to elevate this recipe by adding some delicious seasonal sides. As your venison begins to sear, prepare your Brussels sprouts (quarter-cut them, drizzle with oil and season with salt and pepper) and pre-roasted sweet potatoes (hand-flattened “coins” seasoned with salt).
Place your Brussels sprouts and sweet potatoes in the same skillet as your venison for what both chefs call “one-stop-shop” cooking. (McDaniel is opting for medium-rare venison that’s “rested” for 8-10 minutes once cooked, and prior to plating. This will give it time to bleed out while his veggies continue to cook.)
Prepping for Plating
Once properly caramelized, remove your venison from the oven and begin creating your pecan vinaigrette. (McDaniel’s is a mixture of sherry vinegar, olive oil, reduced orange juice, homemade mustard, thyme, arbol chile and toasted pecans.)
Begin plating your finished dish by placing one sweet potato coin and a row of sliced venison in the center. Then, top both with Brussels before topping them with your pecan vinaigrette to finish the dish.
The Perfect Backyard Meal
What you’ve landed on is an absolutely stunning venison and sweet potato recipe. Even better, it’s a simple method of cooking made up of ingredients that are readily available across the United States.
Watch Prime Cuts:
- Kevin Nashan’s Grilled Ribeye Steak
- Rob McDaniel’s Seared Venison
- Kevin Nashan’s Chicken with Brussels Sprouts
- Rob McDaniel’s Pompano with Pickled Peppers
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