backstrap and roast

Tazman · 02-06-2002, 12:11 PM

soak over night in salt water.

marinade overnight in soya sauce, sherry, and worchestire sauce.

lay strips of bacon in bottom of pan to cover any areas the venison comes in contact with.

lay venison on bacon and cover venison with bacon, then cover venison with sliced onions, then quarter non skinned potatoes and fill in any space left in pan and pour on remaing marinade.

cover with foil and roast for around 1 1/2 - 2 hours at 350.

Moist, tender and flavorful! If it is backstrap you will not need a knife!

The Tazman

Robb92 · 02-06-2002, 08:25 PM

THANKS FOR THE RECIPE, WILL HAVE TO TRY IT.

halcon · 02-06-2002, 11:55 PM

Sounds good will have to try .

remingtonman · 02-07-2002, 07:36 AM

This is similar to a recipe I use. The only exceptions are the marinade I use is only teryaki sauce and instead of the oven I put the roast in a water smoker.
I'll have to give try your oven recipe. I know it will be great.

Tazman · 02-18-2002, 09:46 AM

Has anyone tried this yet? I will be starting on some more backstrap tonight and was just wondering.

The Tazman

Pro-Line · 02-20-2002, 08:17 AM

Sounds yummy!!!

bruce_smith60 · 02-20-2002, 09:38 AM

Sound great!I like to add a few peppers and rub butter on the backstrap. Now lunch won't be the same today....

CAPT BRAD · 02-21-2002, 04:38 AM

I put a shoulder out to thaw just now. Going to try your recipie tomorrow or Friday. I'll let you know what the family thinks.(i can tell you what my wife thinks right now, but the kids love it.) Good Luck. Capt Brad.