News From Native California - Spring 2016 Volume 29 Issue 3 | Page 22

Seared Sumi (deer) Backstrap
with manzanita + Blackberry Sauce
Recipe by Alicia Adams

er)

De
(
i
m
Su

umi)
deer (s
s
d
n
u
2 po
1½ to
at
rap me
t
s
k
c
a
b
ive oil
ons ol
o
p
s
e
l
tab
te
2 to 3
r to tas
e
p
p
e
dp
for
Salt an
butter
s
n
o
o
lesp
1½ tab
g
iced
searin
arlic, d
g
h
s
e
s fr
2 clove

a and
t
i
n
a
Manz
auce
S
y
r
ber
Black anita juice

manz
2 cups
)
’utu`j)
s (tani
e
i
(wo’kk
r
r
e
b
lack
dried b
p
u
c
te
¾
r to tas
e
p
p
e
dp
tter
Salt an
bed bu
u
c
d
l
k co
fir
½ stic
spring
w
e
n
ish
h
fres
or garn
f
)
m
½ cup
i
n
(toh’a:
shoots

il
olive o
d
d
A
.
t
rlic.
hea
and ga rn,
n high
,
r
o
e
)
p
n
p
o
r
st i
t bu
t, pe
ably ca trap with sal ul not to let i st;
r
e
f
e
r
p
cks
an (
aref
o re
Heat p r. Season ba ll sides; be c meat aside t
m
e
a
e
tt
mediu
h
n
u
t
e
o
b
t
b
s
e
d
l
e
l
S
n
t
i
.
a
inu
wn
at w
to 7 m
tly bro
ter. Me
n
e
c
Sear 5 be just sligh
e
th
ld
urn to
nita
it shou s juice to ret
manza dd
e
w
h
o
t
l
l
d
a
, ad
es. A
.
this
he pan e dried berri
edium
t
m
m
o
o
t
r
ile
f
rare
sumi
Add th eat to low wh
e
.
r
h
t
e
t
g
r
n
a
plate
e-qu
movi
ing h
After re reduce by on thicken, turn ce onto each
to
au
he
nd
juice a ubed butter rtion of the s
est of t
r
e
h
t
ith
dc
po
the col rring. Pour a i, topping it w .
i
h
t
s
ed sum n top to finis
c
slowly
i
l
s
e
gs o
dd th
fir spri
then a
e
l
k
n
i
r
Sp
sauce.

20

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