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.
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dorothea penizek on Licky licky Lissa on Big five-lined skink nebbie916 on Wolf alarm bark nebbie916 on Red spots in a mudhole Never Yet Melted… on First elk calf born in West Vi… Meta
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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.