Venison Backstrap
Venison Backstrap is an moderately easy dinner you can prepare in just 38 minutes. Made with cross strain venison, salt, pepper, flour and vegetable oil, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Shell a quart and one-half of chestnuts.
Put them in hot water and boil until the skins are soft, then drain the water and remove the skins.
Replace the chestnuts in water, and boil until soft. Take out a few at a time, and press through a colander while hot. Season the mashed chestnuts with two tablespoonfuls of butter, two teaspoonfuls of salt and one-quarter of a teaspoon of pepper.
π· Perfect Pairings
Complete your meal with these
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