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
Please enter a valid email address.
Well played. You deserve a cookie.
From chewy & sugar-rolled to crisp & brittle (with everything in between!)
Meet Your Cookie Match
For a Juicier Roast, Do This
DIY Tortillas = Best Taco Night Ever
The Illustrated Biographies of 16 1/2 Desserts
The Food52 Collection: Vintage-Inspired Treasures
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.