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Dexter’s Venison Backstrap Recipe

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This recipe for Dexter’s Venison Backstrap, by , is from Pike Road Church--Celebrations!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Watts, Dexter
Added: Thursday, October 11, 2007


1 lb. of prepared venison backstrap
1 tsp. minced garlic
1 tsp. brown sugar
1 c. balsamic vinegar
Salt and pepper

Take one trimmed venison backstrap of approximately 1 pound, remove the sinew and silverskin.
Rub with salt and pepper and/or any preferred dry seasoning.
Bake at 450 degrees for 8-10 minutes. The meat will be rare and very tender. (Venison when overcooked becomes very tough, so before you decide it’s too rare, give it a try.) If you would like it a little more done I would not go past medium.

While cooking the meat, reduce one cup of balsamic vinegar in a small saucepan on very low heat, careful not to boil it. When it gets hot add 1 tsp. brown sugar and 1 tsp.of minced garlic.
Season this to taste.
When the meat is done, cut into small bite size chunks and serve around a center cup of the dipping sauce.
Provide toothpicks to dip the meat in the cup and serve to your guests while hot. The blend of sweet and tart is divine with the venison.




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