Home Cooking

Venison backstrap (mignon)

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Venison backstrap (mignon)

lucia | Jan 10, 2005 10:09 AM

I have a 1-lb venison backstrap (sort of like a filet mignon) marinating in olive oil and herbs (thyme, bay, juniper berries, allspice, pepper, salt), planning to cook it tonight.

I don't know whether to roast it whole or cut it into thick medallions and sear them on cast iron. Does anyone have any experience or recs for this, or perhaps another method? Any thoughts on barding with bacon? I think the meat will be pretty tender.

Planning to serve with celeriac-potato puree, sauteed red cabbage and apples, and a sauce with veal demi-glace, wine, and shallots.

TIA for feedback!

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