How Do You Cook Venison Backstrap Pepper Steak Medallions?
Venison backstrap is the two long strips of meat taken from along the spine on a deer. This can also be called the tenderloin in some areas. These two strips are the most tender and flavorful of all deer meat and are highly prized in gourmet restaurants. Every fall, deer hunters across the country have their first taste of deer season by eating the backstrap of a taken deer cooked over an open fire. Ask that the backstrap be left whole if the deer is processed by a butcher shop or processing plant. Use a sharp knife and cut the backstrap into 1 to 1 1/4 inch thick medallions. Marinate the medallions in your choice of soy sauce or Worcestershire sauce for several hours or overnight in the refrigerator. If sodium content is a concern, use light soy sauce. Remove the medallions from the marinade and allow the excess moisture drip off. Coat the medallions in coarse ground pepper. Press the pepper into the meat with your fingers. Heat the skillet, along with the oil or bacon grease until th
