Medallions, Backstraps, Tenderloins
Photo by Holly A. Heyser
This is what Ted Nugent is obsessed with: The Great Backstrap. What is there to say, really? I mean this is the primo cut of meat on a deer, elk, caribou or other four-footed cervid. It is lean, tender and requires nothing more than fire and salt as seasonings.
This is how I cook most of my backstraps, although I often pair it with a sauce, a number of which are available here.
Below are some other venison backstrap recipes I enjoy.
- Venison Stroganoff, with dill and sour cream
- Venison Steak Diane, a classic recipe with a brandy-mustard-cream sauce
- Belgian Venison Medallions with Juniper
- Classic German Jaeger Schnitzel
- Venison Medallions with Morel Sauce
- Venison with Chestnut Sauce
- Antelope or Venison with Fire-Roasted Red Peppers
- Ethiopian Venison or Lamb Chops
