Butterflied Venison Backstrap

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Butterflied Venison Backstrap

Postby badgerfowl » Thu Jan 01, 2009 1:42 pm

We had a guy cut our deer up this year and it turns out he butterflied the backstrap steaks for us. They seem to be about 1/2" thick.

First I marinaded in a steakhouse marinade overnight.

Heat up some olive oil and fry the steak on medium heat for about 2-3 minutes and then flip over and cook for another 2 minutes. This should get it to medium/medium rare.

While cooking the steak I also sauteed(sp) some mushrooms and onions with a little seasoning salt and olive oil.

When the steak is cooked, place on a plate and let sit til eating.

Add 1/4 cup or so of wine(I've used red and chardonnay), salt and pepper(to taste), and a pad of butter to the pan where steak was cooked. With a wooden spoon scrape up the cooked bits of food stuck to the pan and heat mixture til it reduces, couple minutes or so.

When sauce is reduced, plate veggies/steak and pour sauce over meat and extra on plate. Garnish with some green onions if desired.

Crack open a beer and enjoy!

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