venison backstrap


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Leave the backstraps whole or cut in half lengthwise. Marinate in lime juice for an hour or 3. Mix a dry rub of cumin, brown sugar, chili powder, a dash of cayenne if it suits you, salt and pepper, whatever else you like. Put the spice rub on the meat, cook it just enough to get it hot through or as little as possible for the crowd you are feeding. I broil it in the oven or cook it on the grill, whatever. Can't beat it. Bring some over across I-80 and I will do it for you.

HB

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Butterfly the back straps. Let them soak a couple hours in your favorite Italian dressing. Heat your grill nice and hot. Slap them on the grill about 3 minutes per side per 1/2" of thickness or a nice medium rare, depending on how hot your grill is. Only way to eat them...at least in my opinion :eat:

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