Backstraps

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Backstraps

Postby DeerHunter » Wed Apr 06, 2011 8:16 am

Pre-Heat oven to 375

Cut your back straps into about 1.5-2 inch thick pieces.
season with pepper, garlic powder, salt and any other seasoning you want
Lay the back strap pieces in a glass casserole dish
chop shallots or quarter them what ever is easier and lay in dish
fresh press garlic throughout the dish
cover with sliced portabela mushrooms
pour in red wine enough to cover bottom of dish, doesn't need to be real good stuff
put in oven uncovered
check after 10 minutes and flip over each piece of venison.
cook for another 5-10 minutes depending on how well done you like your meat.

Serve with rice or other side
If you want to save a species, simply decide to eat it. Then it will be managed -
like chickens, like turkeys, like deer, like Canadian geese.
-Ted Nugent

My idea of fast food is a mallard.
-Ted Nugent
DeerHunter
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