1 2-3# backstrap roast trimmed.
Venison seasoning mix:
2 TBSPS Dis N DAT venison seasoning mix
2 tsps. crushed rosemary
2 tsps rubbed sage
1/8 cup dark brown sugar
Louisiana Hunter Sauce: (from chef john folse)
1/4 cup butter
1/4 cup diced wild mushrooms (oyster, morel, crimini, etc...)
1/4 cup diced green onions
1 TBSP. diced garlic
1/4 cup diced ripe tomatoes
1 ounce dry red wine
1 ounce brandy
1 cup game demi-glace (made from turkey legs, deer bones, rabbit or nutria. you could also use duck if you add chicken parts to it)
1 TBSP chopped parsley
salt and cracked pepper to taste
For this dish it is paramount that wild game demi-glace be used. Beef demi-glace can be substituted, but it will not be the same.
Coat roast with olive oil and season liberally with seasoning mix. Grill over hot coals 15 minutes, turning every 3-4 minutes to grill on all sides, 1-2 minutes on last side. grill to medium rare. Remove to rest. While roast is resting, In a heavy bottomed saute pan, melt butter over med.-high heat. Add mushrooms, green onions, garlic and tomatoes. Saute about 5 minutes or until veg. are wilted. Deglaze with red wine and brandy. Reduce heat to simmer and cook until volume is 1/2. Add game demi-glace ans parsley and season to taste using salt and black pepper. Simmer for approx. 5 min. or until the sauce is slightly thickened and full flavor.
slice the roast into 3/4" steaks and serve topped with a little sauce.