Venison backstrap steaks

[Guy Miner]

With this year's mule deer buck in the freezer... It was time for backstrap steaks. Weather outside is a little cool & drizzly for the BBQ, so...

Thawed the steaks and let them marinate in oil & vinegar with some spices. All day long.

Olive oil and a bit of butter, then did the peppers, onion & mushrooms, lightly sauteed.

Removed them, added the steaks fresh from the marinade.

Flipped the steaks at 5 minutes, put the peppers, onion & mushrooms back on the steaks and cooked until medium rare. Ummmmmm good!

 

[DrMike]

Well, it does look and sound very tasty. And to think, I settled for pasta and asparagus with creamy red pepper sauce (sauteed onions, garlic, browned bison burger) seasoned with ancho pepper, cumin and smoked paprika. Guy, I'd take the backstrap steaks any day. I may try your recipe tomorrow evening. It does look tasty. Did I already say that?

 

[FOTIS]

OLIVE OIL

You da man!

 

[6mm Remington]

That does look very good Guy. Now I"m hungry!

 

[cloverleaf]

What time is supper Looks good! CL

 

[longwinters]

Hard to beat that combination...with most any kind of meat.

Long