Venison backstrap from this deer, marinated in soy sauce and Bourbon glaze. Put on a little A.1. rub, salt, and sage.
And pan fry in butter for three minutes on each side. Medium rare and smothered in sauteed onions.
March 20, 2016 by SWestfall3
Venison backstrap from this deer, marinated in soy sauce and Bourbon glaze. Put on a little A.1. rub, salt, and sage.
And pan fry in butter for three minutes on each side. Medium rare and smothered in sauteed onions.
looks good :)
I have a friend who hunts a lot and he has cooked backstrap a lot. I personally think it is one of the tastiest meats I have ever eaten.