The taster was in food heaven. And I mean smiling was getting in the way of eating. I guess I need to make potatoes more often for him? Or perhaps it was the venison. Remember Mary Beth’s guest post on Venison? Well, we happened to be a lucky recipient of some venison. I have to admit, I was a little hesitant because it is not a meat I’m terribly familiar with, but it was delicious! Venison is a very lean meat, and was surprisingly SO flavorful!
Served along with some roasted fingerling potatoes and a side of asparagus, it made for the classic meat and potatoes meal, the type I suspect my grandparents had every night.
Sautéed Venison Backstrap
Season meat with salt, pepper and worcesteshire sauce. Sauté with sliced white onions and butter until cooked through.