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Venison Back Strap with Shawn's Special Sauce

 bambi2104
Prep Time
0
min.
Total Time
2
hr.
Servings

0

What You Need

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Make It

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  • Season venison with light garlic salt. Let stand about 10 minutes.
  • Mix all sauce ingredients and bring to a boil.
  • Add meat to sauce and reduce heat to between low and medium. Cooking low and slow makes tenderloin more tender. Cook approx. an hour. Turn meat about every 15 minutes to prevent sticking and stir sauce well. Spoon sauce over meat when turning. Check meat at about 45 to 60 minutes for desired taste. Best at medium-rare or to your own preference. Remove meat to thicken for gravy if sauce not cooked down to desired thickness.

Notes

Goes well with a wide variety of sides. Baked or mashed potatoes, steamed broccoli and baby carrots, rice, Brussels sprouts, asparagus, tossed salad, green beans just about whatever you feel like even pasta sides. For people who may not be familiar with Venison the back strap is the tenderloin and best cut of the deer. Same recipe can be used for pork tenderloin or beef.

Ratings & Reviews

Rated 5 out of 5 by from We cut our tenderloin into thin strips and cook in a skillet adding sauce to keeo it from sticking... We cut our tenderloin into thin strips and cook in a skillet adding sauce to keeo it from sticking we also use a little butter inbthe pan. Than ee spoon the sauce over the meat just vefore serving. Yum!
Date published: 2013-02-08
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