Venison Backstrap Roast
Ingredients
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1 (3 lb) Venison Backstrap, halved
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1 ½ Tablespoons Rosemary (fresh if possible)
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1 Tablespoon Thyme (fresh if possible)
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3 Garlic cloves, mashed
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Salt & pepper, to taste
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1 Cup Dark beef stock
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½ Cup Beer
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¼ Cup Butter
Directions
- Combine and mix all the herbs. Roll backstraps in the herb mixture and coat well.
- Sear backstraps in butter on all sides over medium heat.
- Bake in a preheated oven at 375°F for no more than 10 minutes. Remove backstraps and deglaze.
- Add beef stock and beer, then reduce for 5 minutes.
- While the liquids are reducing, slice backstraps into medallions (½″ to ¾″ slices).
- Pour the reduced liquids over the meat. Serve at once.
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