Seared venison backstrap!
Backstrap is the same as a loin from commercial animals but from a white tailed deer is much smaller; perhaps two inches in diameter. It tends to flatten so I tie it it every inch or so to keep it compact and round.
Once tied, salt it and stash it in the 'fridge for at least 4 hours to dry a little.
Once dried rub it with oil and roll it in coarsely ground pepper. Preheat the oven to 400 degrees.
Sear it over high heat on all sides to a nice dark brown.
Put it back on the rack and roast for 10 minutes. Let it rest tented in foil for another ten minutes, slice in 1/4 inch slices and serve with mushrooms and potatoes.
It makes excellent carpachio as well; pounded paper thin, olive oil, coarse salt and shavings of Parmesan -- perhaps a leaf or two of fresh basil.
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Love the photos!
We are so lucky to have friends that hunt and fish and like to share. Just recently received two packages of this same cut of venison, but I cooked it differently because that's all I've ever done.
I treat it like Fillet Mignon. Seasoned the loin with my favorite seasonings on the outside like in your photo, then sliced it. Got a cast iron skillet hot with some olive oil and butter then seared it stove-top. When the middle looked good, I seared on the other side for a minute or so.
It turns out like this pic. (Sorry, I'm having difficulty posting pictures lately).
http://3.bp.blogspot.com/_hiSjtpb8YyM/TGB67gpmC_I/AAAAAAAACTI/yD5EudRojUo/s1600/Doe%27s+Filet+Mignon.JPG
I still have one more loin, so will try your way - looks wonderful. Any hints on temp/time in the oven? Thanks.
I just love venison. My guy won't touch it, except when he doesn't know what he's eating, then he also loves it, unless I tell him!
