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post #1 of 3 (permalink) Old 01-09-2010, 06:27 PM Thread Starter
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take 1 full side of backstrap, cut in 1/4 " thick, dip in and egg/milk mixture and roll in salttine cracker crumbs. pre-heat oven and spread a light amount of oil on a cookie sheet and preheat it also. Put meat on the sheet and cook till you see red color and turn once. Serve medium color. This will feed 5-6 hungry hunters. The backstraps will melt in your mouth. They are also great the next day.
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post #2 of 3 (permalink) Old 01-09-2010, 06:33 PM
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post #3 of 3 (permalink) Old 02-19-2011, 10:59 PM
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Originally Posted by ronn View Post
simple my kind of cooking. I'm not into all the sauces and marinades. some are good but its hard to beat the flavor that they were givin.
I agree!!!
I like to add herbs and spices to enhance the venisons natural flavor, not hide it.

of course, you can really make a nice sauce by deglazing your pan and making a thick reduction to drizzle lightly on and around your steak.

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