Backstrap

Posted on October 5, 2013 by | 2 Comments

IMG_6695

Trim venison tenderloin. Season with pepper, garlic or chili powder to taste then place in red wine and brown sugar marinate and store in the refrigerator for 24 hrs. Marinate will form a thin cap to seal in the juices on the BBQ. Thanks for the backstrap, Chuck!

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2 responses to “Backstrap”

  1. Sophie's avatar amberina | October 5, 2013 at 7:41 am | Reply

    Oh, yum! How I miss the taste of backstrap!
    Sophie

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  2. Richard's avatar Richard | October 5, 2013 at 10:52 am | Reply

    Now that’s just mean! You tease. Please tell how you included the aroma in the post. ;o)

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