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- Dec 15, 2021
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So with archery season opening in a week and a half, I am eating down the remaining venison in the freezer that was not turne into dog food {see prior post}. A couple of days ago it was pot roasted venison shoulder, tonight it was backstrap Dianne and tomorrow it is cubed venison chili. I do not know if people here have the cookbook Buck, Buck, Moose by Hank Gardner. He actually has the recipes free on his website. Anyway, the backstrap and sauce was awesome...the daughter and I were mighty pleased. The link is below. It was super easy...I'll use it for beef steak now too that I know how to make it- I also cooked the backstraps in a sous vide...not sure if anyone else here does it, but for backstrap it is amazing...cooks the meat to precisely 120, and then I sear it to get a crust...whip up a pan sauce. And I have leftovers enough for lunch tomorrow.
https://honest-food.net/venison-steak-diane/
https://honest-food.net/venison-steak-diane/
