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Hunter115522

Venison Back-Strap Pizzaiola (pix)

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

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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.

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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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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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The many benefits of a successful season!  :up: 

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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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My tag soup is not nearly as appetizing. Zone 7 I do still have a few weeks

All these venison dishes lately look awesome.

 

Sent from my iPhone using Tapatalk

Edited by Farmshine
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