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


Niknud November 23, 2011
Thanks Merrill. That sounds like a nice change from my normal 'wrap it in bacon and go with God' approach!
Merrill S. November 22, 2011
I think this recipe would work well with venison loin (which I believe is the same as backstrap): The earthiness of the mushrooms and the port would be a nice complement to the meat.
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