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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?

Rachael is a trusted home cook.

asked about 5 years ago
2 answers 1563 views
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Merrill Stubbs

Merrill is a co-founder of Food52.

added about 5 years ago

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.

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Rachael is a trusted home cook.

added about 5 years ago

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