Backstrap Recipe

Trimmings

2 teaspoons new rosemary, hacked

1 teaspoon genuine salt

½ teaspoon dull pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 venison backstrap tenderloin

1 tablespoon olive oil

2 tablespoons unsalted spread

Note: The total time rejects 30 minutes of inactive time.

Make your dry rub. In a little bowl, whisk together the rosemary, salt, pepper, garlic powder, and onion powder.

Pat the backstrap down with a paper towel to take out any excess moistness.

Using your hands or a cake brush, brush the meat with olive oil.

Sprinkle the dry rub over the backstrap and manipulate it into the meat.

Rest the meat at room temperature for 15 minutes.

Preheat the oven to 375 degrees Fahrenheit.

In an enormous cast-iron skillet or grill safe frying pan over medium-extreme focus, break down the margarine.

Place the tenderloin in the hot dish and burn each side until cooked, around 1-2 minutes for each side.

Move the skillet to the oven and plan until within temperature of the backstrap extends around 140 degrees Fahrenheit, close to 10 minutes.

Kill the skillet from the oven. License the venison midriff to rest for 15 minutes preceding cutting and serving.

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