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Unread 12-26-2004, 12:55 PM
Junior Member
Join Date: Oct 2004
Location: Iowa
Posts: 2
Re: Recipes??

I like to take a whole backstrap and using a fillet knife I slice into it long ways about 3/8" deep and keep rotating it without ever cutting through it until I have a large flat piece of meat about 1 to 1/2 foot square.
Then in a fry pan sautee onion bacon(pre-cooked and crumbled) and Portabella mushroom slices in the bacon grease. When the onions turn translucent remove from heat and drain,let cool and spread the mixture all over the layed out strap. Roll the whole thing up like a jelly roll,tie it off with butchers twine,wrap in foil and throw it on the grill(charcoal is best).When it reaches medium rare take the foil off and let her smoke until desired doneness.Medium is awesome with this one. Pull this off and you've got alot of impressed guests . Slice across into 1" thick portions and it looks awesome on a plate whith the jelly roll effect. [img]/ubbthreads/images/graemlins/laugh.gif[/img]
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Unread 11-14-2015, 09:36 PM
Silver Member
Join Date: Feb 2011
Location: Fosston, MN
Posts: 328
Re: Recipes??

We a lot of venison in our household. Even the wife and kids prefer Venison over beef or chicken.

Take 6-8 cloves of garlic wi th a cup of oil (olive, corn, vegetAble, etc.) Place in blender, an run blender on high, until the oil and garlic is very well blended. Pour the oil mixture over venison steaks, refrigerate at least an 1 hour. Preheat oven on broil, Get a cast iron skillet real hot, on the stove top. Sprinkle salt and pepper on steaks, dropnsteaks on the skillet, about 30 seconds per side, to get a sear and color. Throw skillet in oven on the highest rack for about 3 minutes. Take steaks out, let rest and serve.
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