Hunting season may be over but we are left with a freezer full of venison. You may think "lucky you" but I don't eat it so that means Scott has a lot for himself. Last night he thawed the backstrap which is comparable to fillet mignon. He asked if I could slow cook it over night so he could have it today while working across the street. I did a little research and came up with this version below. I don't mind cooking it as long as I don't have to eat it! He and a buddy had it for lunch today and absolutely loved it so here is how it was made:
2-3 lbs of Venison backstrap
Flour
2 tbsp unsalted butter
Salt and pepper to taste
1 cup warm water
2 beef bullion cubes
4 medium portabella mushrooms, sliced
1/2 a sweet onion, chopped
1 1/2 cups baby carrots, halved
2 envelopes of onion soup mix
2 tbsp Worcestershire sauce
1 tsp rosemary
1 tsp thyme
1 tsp garlic powder
2 cloves of fresh garlic, chopped
1/2 cup red cooking wine
-Melt the butter in a medium saute pan
-Salt and Pepper the backstrap and coat with flour
-Sear on all sides and remove to the crockpot
-Add the onion and mushrooms to the saute pan, cooking until the mushrooms start to darken
-dissolve the bullion in the water and add to pan to deglaze.
-Transfer to crockpot and add the remaining ingredients
-Stir to combine
-Cook on high for 6 hours and then on low for 2 hours.
Serve alone or with mashed potatoes and ENJOY!
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