By Chef Bri Van Scotter of Wilderness to Table
- 1 bunch parsley, washed and chopped
- 1 tablespoon minced garlic
- 3 tablespoon fresh lime juice
- Zest of one lime
- 3 pounds venison backstrap
- Kosher salt and ground black pepper
- 1 stick (4 ounces) unsalted butter
- 2 oranges, supreme
- 6 ounces blueberries, sliced in half
- In a large bowl combine the chopped parsley, garlic, lime juice and lime zest in a bowl. Mix well to combine then set aside.
- Season the backstrap with evenly with kosher salt and ground black pepper. Let sit for about 10 minutes at room temperature.
- Grill the backstrap over indirect heat, turning half way until the meat is cooked to Medium Rare- about 120 – 135F. Once the desired temperature is reached remove from the grill and let sit for about 3 minutes before slicing.
- While the venison is cooking add the butter to a stainless-steel pan and melt over medium- high heat. When the butter is a golden-brown color, remove the pan from the heat, about 4-5 minutes.
- To serve, slice the grilled venison backstrap and place on a serving platter. Top the venison with the brown butter, then the gremolata and finish with the orange supremes and sliced blueberries.