Rach’s Rowdy Roar
Season 19 | Episode 6
The Cianciarulos finally returned to Leithen Valley, New Zealand, with Rach and the crew! It has been in the works since 2019, when the pandemic first hit, to make it back for some huge Red Stags with RJ and Aubrey as well!
Keep up with us on social media!
@RalphandVicki | @RJandAubrey
Outfitter Information
Leithen Valley Hunts
Rachel Stewart
Toll Free US #: 833-248-6869
Mobile NZ #: +64 274 448 385
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Weapon: Browning X-Bolt 2
Ammo: Browning Ammo
Binos / Range Finder: Cabela’s Intensity Binos
Outfit: Cabela’s Instinct & SHE
Pack: Alps OutdoorZ Backpack
Knife: Cold Steel Click’N’Cut
Headlamp: Cyclops Hades Horizon
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Location: New Zealand
Species: Red Deer
Sex: Male (Stag)
Property Type: Private
Pan-Seared Red Deer with Garlic Herb Butter & Wild Berry Reduction
Ingredients:
For the Meat:
1–1.5 lbs red deer backstrap or tenderloin, trimmed
Salt and freshly cracked black pepper
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Garlic Herb Butter:
1/2 stick (4 tbsp) unsalted butter, softened
1 clove garlic, minced
1 tsp finely chopped parsley
1/2 tsp lemon zest
Salt and pepper to taste
For the Wild Berry Reduction:
1/2 cup wild berries (blueberries, blackberries, or lingonberries)
1/4 cup red wine (Cabernet or Syrah work great)
1 tbsp balsamic vinegar
1 tbsp honey or maple syrup
Pinch of salt
Instructions:
Step 1: Prepare the Garlic Herb Butter
Mix all herb butter ingredients together and roll into a log using plastic wrap. Chill until needed.
Step 2: Make the Berry Reduction
In a saucepan over medium heat, combine berries, wine, balsamic, and honey.
Simmer for 8–10 minutes, reducing by half.
Use the back of a spoon to mash some berries.
Strain for a smoother sauce (optional). Keep warm.
Step 3: Sear the Venison
Pat meat dry and season generously with salt and pepper.
Heat olive oil in a heavy pan (cast iron works great) over high heat until shimmering.
Add venison and sear 2–3 minutes per side for medium-rare.
In the last minute, add butter, garlic, and rosemary. Baste the meat continuously.
Rest 5–7 minutes before slicing.
