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Cast Iron Venison Backstrap Recipe

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This recipe for Cast Iron Venison Backstrap, by , is from Southern Cooking from A Northern Girl, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angel Vivian

Category:
Category:
 


Ingredients:  
Ingredients:  
3 to 5 lbs backstrap, cut 2" thick
1 T oil
salt, pepper, garlic powder, and onion powder

Directions:
Directions:
1. Set out steaks to get to room temperature.

2. Sprinkle steaks with all seasonings.

3. Heat cast iron skillet to smoking hot. Add peanut oil to coat surface.

4. Place steaks in pan and cook three minutes per side. Less if you want it rare, more if you want it well done.

5. Place in preheated 375 oven for 10 minutes. Move steaks to a plate and cover to keep them warm.
 

Sauce


Ingredients:  
Ingredients:  
3 T butter
1 C beef broth
1 T worcestershire sauce
1 tsp minced garlic

Directions:
Directions:
1. In same cast iron pan, add the broth while pan is still hot. Reduce by half.

2. Add the rest of the ingredients.

3. Serve over the venison.

 

 

 

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