Experimented over the 4th with some 1 1/2" cut venison backstraps. Came out great...
Take 4 or 5 pcs of thick cut backstraps or tenderloins, cut 1 1/2" thick.
Salt/Pepper to taste, Rub some olive oil over both sides
Pre-heat a large skillet (Do not use the non stick type). When hot, place the meat in the pan for no more than 3 minutes on each side. Remove and set aside.
You want the meat to stick alittle to the skillet and leave some droppings behind. Throw in some garlic, chalets and parsley. Pour 1/2 cup of red wine in, add 2 tblsp of dijon mustand and mix well. Let this reduce, stir occasionally until it thickens.
Place the meat in a preheated oven 350 degrees and cook for no more than 6 minutes. Remove the meat, pour the sauce over the top. Serve with mashed taters. Meat will be medium rare...Want more done, leave in the oven for 10-12 minutes. This is a good recipe.
Topic: New Venison Recipe (Read 1292 times)
