Venison Backstrap, Quail Eggs and Caviar

 

Venison backstrap on toast with quail eggs and caviar

Backstrap is the lean strip of muscle that runs along either side of a deer's spine. When cooked properly, it is as tender as any cut of meat from any animal can be; but when even slightly overcooked, it will quickly become tough and unpalatable. If you are buying it, you will find it is very expensive, so it is important to know how to cook it right and not to spoil it during the process. In this instance, I have served the sliced backstrap on whole wheat toast spread with horseradish infused quail egg yolks, a simply dressed salad and quail egg and caviar garnishes.

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• 3 quail eggs, around 1 week old (important for hard boiling any type of egg)
• 1 tablespoon extra virgin olive oil
• 1 large garlic clove
• Salt and black pepper
• Generous pinch dried basil
• Handful of mixed lettuce leaves, roughly shredded
• 3 baby plum tomatoes, halved down through the core
• 1 inch/2.5cm piece of cucumber, halved lengthways then sliced into crescents
• 6 pitted black olives, halved down through the cavity
• 1 teaspoon horseradish sauce
• 3 inch/7.5cm piece venison backstrap (fallow deer backstrap used in this instance)
• Vegetable oil for frying
• 1 inch/2.5cm thick slice of wheat, spelt and rye bread (or similar)
• Small amount of caviar as required (lumpfish caviar used in this instance)

Method

Put the quail eggs into a small saucepan with enough cold water to ensure they are comfortably covered. Put the pot on to a high heat until the water just starts to boil then adjust the heat to maintain a medium simmer for 1.5 minutes precisely. Lift the pot to your sink and run cold water into it for half a minute or so then leave the eggs in the cold water to cool while you prepare the salad.

Preparing simple salad to accompany venison

Pour the olive oil into a large glass or stone bowl. Peel the garlic clove and either crush or grate it into the bowl. Season with salt, black pepper and the dried basil and stir well with a wooden spoon. Add the lettuce, tomatoes, cucumber and olives before carefully stir folding to combine and ensure even coating in the seasoned oil.

Halved hard boiled quail eggs

Take your time peeling the quail eggs as they are incredible delicate. Start by cracking the shell gently all around against a hard surface. Peel from the broad end, ensuring you get under the inner membrane as well as the shell. Lay the peeled eggs on a chopping board and cut down the way to halve the eggs with a very sharp, thin bladed knife. I used a fish filleting knife.

Yolk is carefully removed form quail egg halves

The point of the knife can then be used to gently pop the yolk portion out of the egg halves and into a small mixing bowl.
 

Quail egg yolks and horseradish sauce

Add the horseradish sauce to the quail egg yolks and mash together with the back of a fork until fully combined and smooth.

Searing venison backstrap

Pour a couple of tablespoons of vegetable oil into a frying pan or skillet and bring it up to a high heat. Season the venison on both sides with salt and pepper and fry on the high heat for 2.5 minutes each side. Lift to a plate and leave to rest for 5 minutes. This resting period is absolutely essential or your backstrap is likely to be tough.

Quail egg yolk toast, salad and caviar garnishes

While the venison is resting, toast the slice of bread until golden on both sides. Lay it diagonally on a square serving plate and spread evenly with the quail egg yolk and horseradish combination. Arrange the salad carefully on either side of the toast, leaving a little room at opposite corners of the plate.

A mother of pearl, plastic or similar type of spoon must be used for caviar. It is vitally important that you do not use a metal spoon as the metal will react with the caviar, causing it to oxidise and the flavour and texture will quickly be affected. Take each quail egg half in turn and spoon a little caviar into the cavity left by the removed yolks. Lay 3 assemblies either side of the toast and salad.

Tucking in to venison backstrap with quail eggs and caviar

Lay the rested venison on a chopping board and slice at a 45-degree angle to a thickness of around 0.25 inch/0.5cm. Lay the slices overlapping on the quail egg yolk toast and serve.