-Sour Cream Mashed Potatoes
-Salad
Alex makes this backstrap the same way that my dad does...which means marinating it for TWO WEEKS in the fridge. Kinda freaks me out to leave meat in the fridge for that long but I've had venison made this way many times now and it's always well worth it {and has never gotten anybody sick}. Apparently the key to it is the marinating for a long period of time to make the meat tender. Otherwise, it will end up tough and not so good.
You should include a drawing of deer anatomy for those of us that lack knowledge in the realm of hunting. I mean, what is a backstrap???
ReplyDeleteBrittany, I have to admit I really have no idea where the backstrap comes from on a deer. :) But here is a link I found explaining a little more about venison backstrap. Hope it helps! http://www.askthemeatman.com/answers/answer_to_deer_backstrap_answer.htm
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