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This dish takes a big horn backstrap, braids it, and then sous vides it in a delicious chocolate/cherry coffee rub.
Put this backstrap into the sous vide at 129 degrees F for 2 hours. Take it out and cut into three strips, leaving one end intact so it can be braided. Use a combination of a chocolate/cherry coffee rub with some salt and pepper in a Ziploc bag, and then toss the cut backstrap in for a thorough dusting that isn’t too heavy. Carefully pull it from the bag, braid the three strips, and secure the loose end with a toothpick. Lay the “plait” onto a lined sheet pan, and place the braided backstrap into a preheated oven set at 450 degrees F for 12 minutes for a nice outside sear.
I made a batch of smashed baby red potatoes and some chanterelle mushroom gravy to serve with the delicious sheep.
Ingredients
- 1 6- to 8-inch piece of backstrap
- 5 tbsp. chocolate/cherry coffee
- Salt and pepper
Methods
I used the sous vide at 129 degrees F for 2 hours as per the manufacturer’s instructions to prep the backstraps. I decided to go with the sous vide since I was going to “Plait” the backstraps and sear it hot and fast — this way the meat would be cooked perfectly. And it sure was! Oh boy, is it good. After you braid (or Plait) your meat and it’s cooked up nicely, it can be simply sliced with a knife that’ll produce many nice bites.
I made a simple bone broth gravy with chantarelles by frying them in butter until just turning a darker shade, then adding two heaping tablespoons of flour and mixing it all together until the butter had been soaked up into the flour. Let that cook for four to five more quick stirs in the pan and then add 2 cups of bone broth, stirring until thick. Salt and pepper to taste.
Voilà, plaited Montana Rocky Mountain sheep with a chocolate/cherry coffee rub served with mashed baby red potatoes and a nice bone broth gravy with Montana foraged chanterelles.
Another great thing to do with Mountain Sheep backstraps is to cut some sourdough bread into slices, toss onto a baking sheet, and spray the top with a little spray olive oil. Crisp up in the oven at 420 degrees F for about 10 minutes (set a timer). Add a dob of Burrata cheese and a thin slice of your perfectly cooked backstrap, with some chives and a drizzle of balsamic glaze.
Editor’s Note: This article originally appeared in Carnivore Magazine Issue 7.
More Delicious Wild Game Recipes
- Venison Philly Cheesesteak
- Sous Vide Wild Boar Shank
- Elk Jerky
- Easter Bear by Hank Shaw
- Mediterranean Spiced Ground Venison Kofta
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