Big ed’s venison backstrap recipe
Big Ed’s Venison BackstrapThis article was published by: Matthew
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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
- 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 methodPrep: 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.
Reference: Big ed’s venison backstrap recipe
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