Oh My!!

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OK, this has nothing to do with the “bottle” of wine I finished before I grilled this venison backstrap tonight. With that said, this could have been the best medium rare, lightly seasoned, grilled whitetail backstrap I have ever had. Could be because I took it from the field to the plate and that always makes it better! Don’t think the YO Ranch Steakhouse could do any better?? Rub with olive oil, bring to room temp, throw on hot grill, season with your favorite steak seasoning, and don’t burn it for Heaven’s Sake!!! Let it “rest” for a few minutes in a warm oven until you can’t take it anymore. Throw in a bowl of home cooked pinto beans and it’s time for the recliner!

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