Venison is prepared in all manner of ways, and when ground or made into sausage is usually paired with some pork because it is an extremely lean meat. The universally favored cuts are the backstraps and tenderloins, as they are simply tender and delicious. These cuts should be seared at a high temperature and cooked medium-rare.
Ingredients
SERVINGS: 4 Serving(s)
- 1 (6- to 8-inch) backstrap
- Salt and pepper (to taste)
- Olive oil
- Gorgonzola cheese
Preparation
Trim backstrap carefully and rub with salt and pepper. Brush olive oil over top and set in refrigerator for a few hours. Remove from refrigerator and make ΒΌ-inch diamond cuts on oiled side. Broil until medium rare. Take out and sprinkle with crumbled gorgonzola cheese; allow to melt and serve.
