Venision

[Lynn]

Well what is the best way to cook the backstrap. Been 20 odd years since I cooked it...Just have a small amount..

[BallPyFan]

Cut it into thin medallions, soak in milk for a couple hours, pound even thinner and douse in meat tenderizer, then fry up in a cast iron skillet for melt-in-your-mouth backstrap medallions :) Serve with appropriate southern side dishes! Better yet, just send it to me, I'll take care of that for ya :twisted:

[Anonymous]

Take some shallots, new potatoes, baby sweetcorns, asparagus spears and whole garlic cloves and put them all in/on a baking tray. Take 1/4 cup of cooking oil and add some oregano, thyme, paprika, salt and pepper, a dash of balsamic vinegar and just a touch of mint and mix thoroughly in a cup. Pour the mixture over the veg and cook on mark 9 for 1 hour, every 15 mins move things around a bit and baste the veg with the mixture. Put 2 glasses of wine in a saucepan and boil off the alcohol. After 55mins pour the juices from the veg into the pan and replace veg back in oven. Simmer the sauce on a low heat

Pound the venison until its softer than a cloud and grill. Pour juices into the pan. Add a cornflour if preferred to the sauce to thicken it up a bit.

Serve the venison on the bed of veg and drizzle with the sauce.
It's a great winter meal.