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
  • 1904 views
  • 2 Comments

2 Comments

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): http://www.food52.com/recipes/14725_porcini_and_rosemary_crusted_beef_tenderloin_with_port_wine_sauce The earthiness of the mushrooms and the port would be a nice complement to the meat.
 
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