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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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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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