https://thesmartcookiecook.com
  • Home
  • All recipes
  • Blog
    • Beauty
    • Foods
    • Health
    • Lifestyle
    • Wellbeing
  • About
  • Contact
  • Home
  • All recipes
  • Blog
    • Beauty
    • Foods
    • Health
    • Lifestyle
    • Wellbeing
  • About
  • Contact
  • Home
  • Recipes
  • Big ed’s venison backstrap recipe

Big ed’s venison backstrap recipe

Posted on Jun 25th, 2022
by Matthew
Categories:
  • Recipes


Big Ed’s Venison Backstrap


This article was published by: Matthew

Share this content!


⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • big ed
  • Herbs
  • spices
  • venison backstrap

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing "Big Ed's Venison Backstrap Recipe," a mouthwatering dish that showcases the rich flavors of venison backstrap. This recipe combines tender and juicy backstrap with a tantalizing blend of herbs and spices, creating a truly unforgettable culinary experience. Whether you're a seasoned hunter or simply an adventurous food lover, this recipe will impress your taste buds and leave you craving for more. So, grab your apron and get ready to indulge in this delectable venison masterpiece.

Keywords: venison backstrap, recipe, Big Ed, herbs, spices.

Big ed's venison backstrap recipe details


By thesmartcookiecook.com
A recipe of Big ed’s venison backstrap recipe. Read more below.
Big ed’s venison backstrap recipe, recipe Rating: 4.7
Number of votes:118

Deer backstrap that you won’t throw back!!! Not when you stuff it with andouille sausage and braise it with peppers and onions, you won’t!
Ready in: 2 hours 45 mins

Ingredients

Serves: 6
  • 1 whole venison backstrap
  • 1 1/2 pounds fresh andouille sausage (not smoked)
  • 1 tablespoon Tony Chachere’s Cajun seasoning, or to taste
  • 2 tablespoons Tabasco sauce
  • 3 tablespoons olive oil
  • 2 large yellow onions, chopped
  • 2 green bell peppers, chopped
  • 8 cloves garlic, minced
  • 1/2 bunch green onions, chopped
  • 1 quart beef stock, or as needed

Preparation method

Prep: 45 mins | Cook: 2 hours

1. Preheat oven to 325 degrees F.
2. Use a long, thin knife to make a hole in the center of the venison backstrap lengthwise. Stuff with the fresh sausage, then rub the backstrap with Cajun seasoning and Tabasco sauce.
3. Heat the olive oil in a heavy, oven-safe pot over medium-high heat. Add the backstrap, and brown well on all sides, about 10 minutes. Remove the backstrap, and reduce heat to medium Stir in the onions, peppers, garlic, and green onions. Cook and stir until the onions are limp and transparent, about 5 minutes.
4. Put the venison back in the pot, and pour in the beef stock to reach halfway up the side of the venison. If you don’t have beef stock, you can use water as well. Bring to a boil over high heat.
5. Once the beef stock has come to a boil, cover the pot, and place in the preheated oven. Bake until the venison starts to fall apart, 2 to 2 1/2 hours.Serving suggestion

Remove and let the back strap cool then cut into slices, and serve with rice. Instead of rice you can add potatoes and carrots to the pot when it’s about 3/4 done.


Share this content!

Related posts:

Big ed’s ez jerky recipe Bavarian kielbasa and kraut recipe Baked thai springrolls recipe Beer pizza dough recipe

As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Big ed’s venison backstrap recipe

Recipe type: xarchivex

Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 155 times, 1 visit(s) today
  • big ed
  • Herbs
  • spices
  • venison backstrap

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

Add Your Comment Cancel reply

Popular Cuisines

Chinese

Chinese

French

French

Greek

Greek

Italian

Italian

Categories

Beauty

Beauty

Foods

Foods

Gallery

Gallery

Health

Health

Lifestyle

Lifestyle

Recipes

Recipes

Wellbeing

Wellbeing

Popular Tags

appetizer Bacon Breakfast Brunch cheese chicken Chocolate Cinnamon comfort food comforting creamy crispy delicious Dessert Easy easy to make flavor flavorful flavors fluffy grilled Healthy hearty homemade indulgent moist Muffins nutritious Pasta quick recipe Refreshing salad savory seafood Side dish spices spicy summer Sweet tangy tender traditional Vegetarian versatile
  1. ante on Greek-Style Pasta SaladMay 4, 2025

    There's nothing better than a cold greek salad on a hot summer day. I love to add a little cold…

  2. Matthew on Indonesian green beef curry recipeMay 4, 2025

    Dear Wilma, credit to you has been given at the top of the recipe.

  3. Pane-Bistecca on Indonesian green beef curry recipeMay 4, 2025

    Could I please ask you to read my former comment and put down my name in this recipe, as the…

  4. timtim on Prime rib for dummies recipeMay 3, 2025

    Thanks for the recipe. I followed it and made the prime rib perfect - as it should be. bookmarked.

  5. Pane-Bistecca on Indonesian green beef curry recipeApril 26, 2025

    Hi, I have found this recipe, which is one of mine from Chefkoch UK, a food community, which has ceased…

Menu

  • Home
  • Recipes
  • About
  • Latest
  • Contact
  • Home
  • Blog
  • Recipes
  • Contact
  • Privacy Policy

Thesmartcookiecook.com©2022. healthiack.com

Share the content with your friends

Found something tasty on our page? Don’t forget to share it with your friends!

×