Venison Backstrap

It's hunting season here in Colorado and I've just received a lovely piece of venison backstrap. It's a very lean cut but it's also probably the best piece of venison you're going to get. Anybody have any suggestions for how to prepare it to best honor the cut?

  • Posted by: Niknud
  • November 22, 2011
  • 1873 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
Merrill Stubbs
Merrill Stubbs November 22, 2011

I think this recipe would work well with venison loin (which I believe is the same as backstrap): http://www.food52.com/recipes... The earthiness of the mushrooms and the port would be a nice complement to the meat.

Review our Code of Conduct
Don't send me emails about new comments
Niknud
Niknud November 23, 2011

Thanks Merrill. That sounds like a nice change from my normal 'wrap it in bacon and go with God' approach!

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52