Source: The New Texas Wild Game Cook Book
Classifications: Venison
Qty Measure Ingredient
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Instructions: The backstrap is the venison tenderloin.
It may be sliced thin and broiled in butter rapidly.
It may be cut in 1 1/2 inch thick slices, wrapped in bacon and broiled like a filet mignon.
One of the most elegant ways to cook the backstrap is simply to season it with salt and pepper, wrap the whole thing round and round with bacon and roast in your oven. It can be sliced at the table in any thickness.
Staging:
Variations:
Background: Recipe by: Judith and Richard Morehead
Copyright 1985
Serves: 0
Food Exchanges: