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Venison Back-Strap Pizzaiola (pix)


36 replies to this topic

#1 OFFLINE   Hunter115522

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Posted 01/31/18 - 07:14 PM

What a great meal this was! If you like backstraps (who doesn't??), if you like hot cherry peppers, if you like onions, garlic, and tomato sauce.. you GOTTA try this.

 

So a quick recipe..

 

Salt and Pepper your backstrap. Put a little olive oil in a cast iron skillet, and heat it up. Let oil get hot, but not smoking. Cook the backstrap 1 min per side, remove. Add a little more oil, and cook onions and garlic about 4-5 min. Add the chopped up hot cherry peppers. Stir consistently, and let it go for about 5 min. Add crushed tomatoes of your liking, I used crushed plum. Also add a little tomatoe paste, maybe a tea spoon, or 3. Now add a splash of red wine... or more.. let this simmer 15 min on med heat. Add the backstrap back, and let it cook about 3 min per side, depending on how you like it cooked.. I like mine rare. Remove the backstrap again, and cut into about 1/4 or 1/2 inch medallions. Let the sauce go another 5-10 min. Put some sauce on the bottom of the plate, then add the medallions, then top with more sauce, and fresh chopped parsley. Enjoy.

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Edited by Hunter115522, 01/31/18 - 07:39 PM.

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#2 Male ONLINE   BillW0323

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Posted 01/31/18 - 07:16 PM

Looks delicious!
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#3 Male OFFLINE   Lphunsjr

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Posted 01/31/18 - 07:24 PM

Yes Please
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#4 Male OFFLINE   buckhound

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Posted 01/31/18 - 07:29 PM

make it a double helping  :up:  :up:


Edited by buckhound, 01/31/18 - 07:29 PM.

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#5 OFFLINE   rocky

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Posted 01/31/18 - 07:29 PM

Looks good. I never thought about cooking back strap with any kind of tomato product before. 


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#6 OFFLINE   Hunter115522

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Posted 01/31/18 - 07:33 PM

Looks good. I never thought about cooking back strap with any kind of tomato product before. 

 

 

Honestly neither did I. But I have a bunch of meat (had a good year) and was trying to think of different ideas. This now one of my favorite new ways to do it.



#7 Male OFFLINE   kenny10177

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Posted 01/31/18 - 07:38 PM

Flipped the pic for you. Looks good
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#8 OFFLINE   Hunter115522

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Posted 01/31/18 - 07:39 PM

Thanks Ken! Appreciate it!



#9 Male ONLINE   rackemup

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Posted 01/31/18 - 07:52 PM

Man that looks Great!!
I make it very similar to yours and serve it over Angel hair pasta.
Its a family favorite!!
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#10 Male OFFLINE   Live to Hunt

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Posted 01/31/18 - 07:56 PM

Cooked perfectly
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#11 Male OFFLINE   Psehunter

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Posted 01/31/18 - 07:58 PM

That looks good, thanks for posting it! I've been eating good lately since everyone has been posting all these different recipes. They all look good and I just forward the page to my wife so we can try them..so far they've all been good and it sucks that I only got one deer this year so I'll be out of meat in no time..
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#12 Male OFFLINE   JHbowhunter

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Posted 01/31/18 - 08:01 PM

oh  the Venison dishes on here!   Well done!


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#13 Male OFFLINE   hemlock

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Posted 01/31/18 - 08:03 PM

Nicely done it looks amazing!


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#14 Male OFFLINE   FRANKIED

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Posted 01/31/18 - 08:06 PM

Fantastic ! ! !


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#15 Male OFFLINE   3Blade

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Posted 01/31/18 - 08:08 PM

Looks delicious!


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#16 Male OFFLINE   LPJR

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Posted 01/31/18 - 08:23 PM

The many benefits of a successful season!  :up: 


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#17 OFFLINE   homework

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Posted 01/31/18 - 08:28 PM

Looks great, I'll be trying that recipe. Thanks for sharing


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#18 Male OFFLINE   Codaboy

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Posted 01/31/18 - 08:30 PM

What a great meal this was! If you like backstraps (who doesn't??), if you like hot cherry peppers, if you like onions, garlic, and tomato sauce.. you GOTTA try this.

So a quick recipe..

Salt and Pepper your backstrap. Put a little olive oil in a cast iron skillet, and heat it up. Let oil get hot, but not smoking. Cook the backstrap 1 min per side, remove. Add a little more oil, and cook onions and garlic about 4-5 min. Add the chopped up hot cherry peppers. Stir consistently, and let it go for about 5 min. Add crushed tomatoes of your liking, I used crushed plum. Also add a little tomatoe paste, maybe a tea spoon, or 3. Now add a splash of red wine... or more.. let this simmer 15 min on med heat. Add the backstrap back, and let it cook about 3 min per side, depending on how you like it cooked.. I like mine rare. Remove the backstrap again, and cut into about 1/4 or 1/2 inch medallions. Let the sauce go another 5-10 min. Put some sauce on the bottom of the plate, then add the medallions, then top with more sauce, and fresh chopped parsley. Enjoy.

Thank you for sharing looks delicious

Sent from my SM-T550 using Tapatalk
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#19 Male OFFLINE   Farmshine

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Posted 01/31/18 - 08:34 PM

My tag soup is not nearly as appetizing. Zone 7 I do still have a few weeks
All these venison dishes lately look awesome.

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Edited by Farmshine, 01/31/18 - 08:35 PM.

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#20 Male OFFLINE   Lunatic

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Posted 01/31/18 - 08:50 PM

That looks good!!!!!


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