Venison Backstrap

Name: Venison Backstrap
Ingredients: cross strain venison; salt; pepper; flour; vegetable oil; water; brown gravy

Venison Backstrap is an moderately easy dinner. 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.

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🔗 Recipe adapted from RecipeNLG-Full

#Dinner

📊 At a Glance

Difficulty Medium

🛒 Ingredients

cross strain venison

salt

pepper

flour

vegetable oil

water

brown gravy

👨‍🍳 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.