Marinated Backstrap

In this video I am using the Luke Mangun Chef Knife

https://bushgear.com.au/luke-mangan-chef-knife-20-5cm/

What you'll need:

Venison Backstrap - click here for the post on removing a backstrap

Olive Oil

Spice Mix - commercial varieties are available but if you want to make your own try this as a base, and add your own variants. 

• 3 parts chili powder
• 3 parts cumin, ground
• 2 parts salt
• 2 parts garlic, granulated
• 1/4 part cayenne pepper

Splash of wine, red is best, but white will work

Mushrooms, chopped

Gravy mix

The Method:

Firstly trim the white skin/film off the meat.

Using your knife run between the film and the meat.

Trim any remaining white film.

Cut the meat to fit into your container.

To marinate - coat the steak with olive oil and sprinkle your rub over the meat.

This can remain in the fridge for several days (I have had it in the fridge for up to 4 weeks).

Cooking your Backstrap.

Remove the meat from the fridge and let it come up to room temperature.

Place backstrap in a hot pan and cook for about 2 minutes on each of the four sides for a total of about 8 minutes (depend on thickness of meat).

Rest the meat in Alfoil for around 10 Min.

Once rested cut into steak (note if the middle is too rare, place in a hot pan for several seconds on each side).

Serve, with your favourite steamed vegs, and enjoy.