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Venison Backstrap Fall Feast

It's that time of the year again, the air is getting cooler and deer season is getting closer. My favorite cut of a deer is definitely the backstraps. This recipe is perfect for when you drop a deer and want to cook the backstraps right away. You can get very creative with this recipe, it's very simple and pretty much to your liking. This is just how I prepared mine.

Ingredients:

  • 1.5 lb venison backstraps

  • 1 yellow onion, sliced

  • 2 handfuls of carrots, thickly sliced

  • 4 cloves garlic, minced

  • 1 packet Lipton onion soup mix

  • Water

  • Kinders "Woodfire Garlic" seasoning

  • Kinders "The Blend" seasoning

  • Garlic powder

  • 1 tbl. butter

  • 5 potatoes

  • 1/2 cup potatoe water

  • 1 cup onion soup broth

  • Sour cream

  • Milk

  • 2 tbl. flour

Directions:

  1. Pat off both sides of your backstraps with papertowel and remove any excess fat or tallow.

  2. Season both sides with Kinders woodfire garlic, the blend and garlic powder. Place on a plate, cover and set in the fridge while prepping the rest.

  3. In a medium size crockpot place onion, carrot, garlic and Lipton onion soup mix. Fill with water until all ingredients are covered with water. Cook on high for four hours or until vegetables are softened.

  4. Once the crockpot only has an hour left prepare potatoes. Peal them fully and place them in a pot of water over high-medium heat. Boil until you can easily stick a fork in them.

  5. Save 1/2 cup of the potatoe water and drain the rest. Place whole potatoes back in pot add sour cream and milk and begin to mash potatoes. Adjust milk and sour cream to your liking.

  6. Once vegetables are soft in crockpot remove from heat and save 1 cup of the onion soup broth.

  7. Combine potato water and soup broth in a small pot to make the gravy. Add in flour, garlic powder and salt. If the mixture has not thickened to liking follow the instructions of cornstarch and add in.

  8. Heat grill to high and cook all sides of the backstraps. This truly depends on how thick your backstraps are and how you like your venison cooked. I typically cook mine for four minutes on each side for a perfect medium rare.

  9. Once finished, slice backstraps and make sure all are cooked through.

  10. Plate by placing mashed potatoes down, vegetables, sliced backstraps and top with gravy.


Enjoy!



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