Recipe - Simple Venison Backstraps and Roasted Vegetables

Well it's official, the freezer is empty of venison as I used the last of it last night for dinner. No need to panic though because nature's pantry is open for business.  Our Archery season opened last week and even though work and family has kept us out of the woods this week, we will be out tomorrow working at filling the freezer.

Simple Venison Backstrap and Roasted Vegetables

Normally I keep cooking venison simple and delicious.  We butcher our deer ourselves this allows us to clean it up the way we like and control the portion size.  I prefer to leave my backstraps in big portions which gives me many options for cooking them later on.  Easy enough to use as is, slice up for steaks or any other need.

Ingredients:

• Venison Backstrap
• Spices for venison - I use Salt, pepper, onion and garlic or Weber Steak seasoning 
• Butter or oil for cooking 
• Beef Stock - Just enough to deglaze the pan after cooking.
• Vegetables of your choice - cut into bite size chunks
• Spices for veggies - Your choice.  I use the standard salt, pepper, onion and garlic
• Walden Farms Balsamic Vinaigrette

Cooking Instructions:

• Cut vegetables into bite sized pieces and place in a bowl.  I used broccoli, peppers and mushrooms, but your favorite veggies will do.
• Add at least two tablespoons of Walden Farms Balsamic Vinaigrette. Substitute your favorite dressing or oil and season with your favorite seasonings.  I use the standard salt, pepper, onion and garlic.
• Spread vegetables out in a single layer on a baking sheet and place in a preheated 450 degree oven for about 20 minutes or until you achieve your desired tenderness.
• Trim backstraps by removing all fat and silver skin and pat dry. Cut into large chunks that will fit in your pan.
• Season both sides of backstraps with your favorite seasoning.  I used the standard salt, pepper, onion and garlic.
• Heat frying pan with oil or butter.  I used a little bit of butter and olive oil.
• Cook backstraps for about 5 to 7 minutes on each side depending on thickness and desired temperature - I prefer a medium rare for venison.
• Remove from pan and let rest on a plate for 10-15 minutes.
• Add some beef broth to the pan and de-glaze the pan scrapping up all the goodness - set aside for later
• Slice the backstraps to your desired thickness and pour the pan drippings over them and serve.

There is usually a fight for the last piece of backstrap in our house and last nights fight was a little extreme due to it truly being the last piece in the house!

Share your favorite venison recipes!

Happy hunting and eating!