Page 66 - South Mississippi Living - January, 2025

DINING
Elevating Venison
story and photos by Chelsea Gieselmann
Venison is a popular protein here in the South. With hunting season behind us and our processed meat ready to go, it’s the perfect time to start enjoying the deer meat we’ve harvested. Most of the venison we process into sausage and ground meat, but the two backstraps deserve the utmost care and respect. Naturally lean and incredibly tender, venison backstrap is the ideal protein to showcase your culinary skills. But don’t let my words intimidate you! Elevating venison is surprisingly simple.
When elevating a venison dish, consider flavors that enhance the mildly gamey, earthy profile of this protein. Mushrooms amplify their natural umami, while thyme highlights its savory depth. Potatoes offer a creamy, mellow contrast that complements the dish without overshadowing the meat. Bourbon, with its warm, oaky notes, enhances the subtle sweetness of cuts like venison backstrap. For a side that balances texture while adding a touch of natural bitterness and sweetness, broccolini makes an excellent choice. I have created an elegant southern dish using just these elements that are sure to make your tastebuds do summersaults.
Bourbon Brown Butter Seared Backstrap with Mushroom Cream Sauce, Broccolini, Medallion Taters, and Sauteed Oyster Mushrooms
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been
a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great- grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
66 | January 2025
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Bourbon Brown Butter Ingredients
1 cup unsalted butter
2–3 tbsp bourbon (adjust to taste)
1 tbsp honey or brown sugar (optional, for
sweetness)
Pinch of smoked salt
Bourbon Brown Butter Directions
1. In a medium saucepan, melt the butter over medium heat. Stir occasionally to ensure even cooking.
2. Continue to cook the butter. It will begin to foam and then turn golden brown, emitting a nutty aroma. Watch closely to avoid burning.
3. Remove the pan from the heat and carefully stir in the bourbon. Be cautious, as it may bubble and steam.
4. Stir in honey or brown sugar and smoked salt. Set aside.