grilled backstrap


Don't overthink this! Grind some rosemary, thyme, salt and pepper in a mortar and pestle. soak the intact backstrap in red wine for 30 minutes, drain. rub spice and salt on meat. grill for a few minutes each side...don't over do it...rare is good.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Submit a Venison Recipe.