Victoria Loomis's Venison Backstrap
How to prepare the prized fare of the hunt
1 lb. Backstrap, cut into 2 pieces (end pieces are the best)
Coarse Kosher Salt
Blackberries or Dewberries
2 Tbsp. Butter
Olive Oil
3 Tsp. Spiceology Cowboy Crust Coffee Rub
A hunter knows why it’s called hunting. When the pursuit ends with a harvest it ought to be celebrated and shared in gratitude. It’s no secret the backstrap and tenderloin of a deer are a prized fare. This recipe exists for celebrations and camaraderie in moments such as that.
This recipe can be used with venison tenderloin or backstrap.
Special Equipment needed:
Cast Iron Skillet or Grill
Instructions:
- When ready to cook , lightly salt steaks on each side.
- Allow meat to sit out long enough to come to room temperature. Depending on where you are, this may take more or less time.
- If preparing in a skillet, heat oil in the skillet to medium - high heat.
- For grill preparation, when the grate is hot add meat.
- While the skillet is heating, coat the steaks in Spiceology, Cowboy Crust.
- Cook for about 3 minutes on each side.
- Add 1 Tbsp of butter before removing from skillet, with a quick flip on each piece.
- Set aside and let rest for at least 10 minutes.
- Hold berries in hand and smash them.
- Put them on your steak.
Prepare your sides outside while your meat is resting. I recommend my recipe for Okra and Potatoes, found here.
