Celebrity Chef/Author/”Love Language of the South: A Celebration of the Food, Hospitality, and the Stories of My Southern Home”
Host of The Sporting Chef on Outdoor Channel, the Alabama native and mother of 7 has built an engaged social following of 250k+ with her simple approach to sourcing and preparing meals –bringing seasonal ingredients straight from her garden, pasture and woods to create rustic elegant meals. The new book is a memoir of southern culinary culture and regional traditions and includes 80+ easy-to-follow recipes with dozens of entertaining tools for novice and experienced hosts alike.
In her new cookbook, Love Language of the South offers delicious, hearty, and classic southern recipes including a classic Carrot Cake for Easter, Squash Casserole, Kitchen Sink Freezer Cookies, Poppyseed Chicken, Pineapple Casserole, Pound Cake, and many more mouth-watering delicacies designed to help anyone master the art of entertaining with ease. Additionally, the book explores themes surrounding the pivotal role of the home to southern culture, the art of hospitality, and most importantly - family. Stacy Lyn will prepare a delicious “springtime” dish with the help of the Governor.
Here's the recipe for Stacy Lyn's Bacon Wrapped Venison Steaks:
Applewood Bacon Wrapped Venison Steaks with Brown Butter Herb Sauce
Serves 6
2-pound venison loin, cut into 6 steaks 2-inches thick
1/2-pound Applewood Bacon
Kosher salt, plus more to taste
freshly ground pepper
2 tablespoons olive oil
2 tablespoons butter
Brown Butter Herb Sauce
8 tablespoons unsalted butter, cut into 1-inch cubes
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons chopped basil
2 teaspoons chopped parsley
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano leaves
Juice and zest of one lemon
2 ounces shaved Parmigiano Reggiano
Kosher salt and freshly ground pepper, to taste
Preheat the oven to 325°F.
Liberally salt and pepper all sides of the steak. Wrap the steak with applewood bacon and secure with a toothpick.
Heat a cast iron skillet over medium high heat. Add the olive oil and butter, and 2 steaks to the skillet. Allow each steak to cook on one side for about 3 minutes over medium-high heat, then flip the steak and cook for another 4 minutes, or until the internal temperature reaches around 120°F. Remove to a cutting board and tent the steaks with foil and allow to rest for at least 10 minutes. Repeat with the remaining steaks. Ladle Brown Butter Herb Sauce over each steak, then top with shaved Parmigiano Reggiano.
For the Brown Butter Herb Sauce
In a cast iron skillet, melt butter over medium heat, whisking constantly. Continue to cook and whisk for about 3 minutes, or until you see brown bits on the bottom of the pan and the butter turning a light brown color. Remove the skillet from the heat and add the herbs, lemon juice, and zest. Season with salt and pepper to taste.
