Chef Big DA high-protein, keto-friendly masterpiece featuring herb-crusted venison backstrap smoked over cherry wood, finished with a luscious, peppercorn-heavy Bearnaise.
Preheat your offset smoker to 225°F (107°C) using cherry wood for a subtle, fruity smoke profile.
Pat the venison dry. Rub with avocado oil and coat heavily with the cracked pepper, smoked salt, and thyme to create a robust 'bark' foundation.
Place the venison in the smoker. Smoke until the internal temperature reaches 125°F (52°C) for a perfect medium-rare. Rest for 10 minutes.
While the meat rests, combine champagne vinegar, shallots, and half the tarragon in a small copper saucier. Reduce over medium heat until only about 1 tablespoon of liquid remains. Strain and let cool slightly.
In a heatproof bowl over a pot of simmering water (bain-marie), whisk the egg yolks with the vinegar reduction and Dijon until thickened and pale.
Slowly drizzle in the warm clarified butter in a thin stream, whisking constantly to create a stable, glossy emulsion. Fold in the remaining fresh tarragon.
Slice the venison into thick medallions and nap with a generous spoonful of the Bearnaise. Plating is everything—keep it stunning.
The key to this dish is the contrast between the primal, smoky bark of the venison and the velvety, acidic punch of the Bearnaise. Don't rush the reduction; you want it syrupy. Also, ensure your butter is warm but not boiling when emulsifying, or you'll break the sauce and your heart simultaneously.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.