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Venison Back Strap with Shawn's Special Sauce
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Venison Back Strap with Shawn's Special Sauce

2 Hr(s)
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1 serving
Original recipe yields 1 serving
MEAT:
2 medium size venison backstraps
Light garlic salt
SAUCE:
2 large onions
2 cans (4 oz. each) mushrooms
1 can (12 oz.) beef broth
4 tablespoons sugar
Garlic salt to taste
4 Tablespoons Italian seasoning sprinkled over entire pan with meat
1 Tablespoon barbecue sauce
3 Tablespoons bacon bits
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Let's Make It
1
Season venison with light garlic salt. Let stand about 10 minutes.
2
Mix all sauce ingredients and bring to a boil.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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