Chefs Cody and Samantha Carroll | Sac-a-Lait | New Orleans
Husband-wife team and stars of Food Network’s “Cajun Aces,” Chefs Cody and Samantha Carroll frequently cook with wild and exotic game inspired by the fishing, farming, and hunting culture of Louisiana. For Sac-a-Lait’s Backstrap dish, the Carrolls start by seasoning the locally hunted venison tenderloins with cayenne, onion and garlic powder, and turmeric before searing them in hot, cast-iron pans of clarified butter, adding more fat and flavor to the lean meat. They serve the steaks with a confit of baby potatoes, sous-vide cooked with duck fat and garlic. The steaks and potatoes are then layered with a garden chimichurri combining fresh blue basil, parsley, oregano, and jalapeño pepper, and a horseradish crèma made by whipping heavy cream with horseradish into stiff peaks.