Posts Tagged ‘backstrap’
Herb, Wine and Peppercorn Marinated Venison Appetizer with Sweet Mustard Sauce
The marinade will add flavor to well-trimmed venison. For tougher cuts, lightly pound chunks of meat with a mallet to make them more tender before cooking. As with any venison, the longer you cook it past medium-rare, the tougher it will be. The sweet mustard sauce is quick and delicious.
Read More