Mustard Rub Venison Backstrap

by Dorothy
(East Helena, Montana)

1 Backstrap (Venison, Elk. Antelope)

Mustard Rub:

1/4 c. Dijon Mustard (I use Sweet/Sour Mustard instead)

2T Olive Oil

4 cloves minced garlic

1 T. fresh Rosemary (1 t. dried)

1 T. Fresh Thyme (1 t. dried)

1 T. Kosher Salt

1 T. pepper (not fine grind)

Cookie sheet lined with foil.

Mix the rub. Take the backstrap and spread the rub over the whole strap. Place on cookie sheet. Let sit in refrigerator 3-4 hours.

This can be made in the oven but I use the grill. I cook mine on the cookie sheet with medium heat or lower because my grill gets very hot. I place a pie tin of water in the grill also so the meat doesn't dry out. Grill until desired doneness.

I save our backstraps every fall from hunting season so I can grill them for company all summer.

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