Sauteed Venison Backstrap

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient



seasoned flour

hot butter

2 diced shallots

1 cup dry white wine

4 oounces beef stock

2 tablespoons Dijon mustard

1 tablespoon horseradish

Instructions: Slice backstrap into 3/4 inches and pound flat.

Dredge in flour and saute' in hot butter.

Remove meat from pan.

To the juices in pan add: shallots and dry white wine and reduce volume by one half.

Add beef stock, Dijon mustard and horseradish and bring to simmer.

Serve over venison slices.

The horseradish is the secret ingredient.



Background: Recipe by: Adakpted from a recipe of Chef John Randall, Austin Headliners Club

Copyright 1985

Serves: 0

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