Grunter
13-05-07, 04:06 PM
Ingredients:
2 X Backstraps from any game meat you desire
1 X Sprig Rosemary (strip spikes off without any stalk)
6 X Chive stalks
1 X Teaspoon minced Garlic
3 X Dessert spoons tomatoe paste
3 X Dessert spoons Masterfoods BBQ sauce
5 X Dessert spoons yellowbox honey
5 X Dessert spoons Masterfoods hickory smokey BBQ marinade
1/2 X Brown sugar
1 X teaspoon Grape seed oil1 X Good slosh fruity Red wine, leave some for cooking as well. So do not drink all the remainder of wine :wink:
Method for Marinade:
Add all dry ingredients into pestel & mortar & grind away into paste with Grape seed oil. Place all ingredients into large dish (tupperware marinade dish works a treat) cover. Place into fridge over night.
Cooking Instructions:
Use backing dish that has real air tight seal or use alfoil for this. Best results if using gas on stove top. Place backing dish on stove top & get smoking hot with very small wipping of oil into pan. Place backstrap into baking dish a seal for a couple of minutes, just until you seal whole lot of backstrap.
TIP:
Do this quickly, it's not to actually cook anything it's just to seal in liquids of meat. More so with venison as it has such little fat content.
Pour in 1 X cup of remainder Red wine (now you can drink the rest :wink: ) Cover with air tight seal & place into oven pre-heated to 220° for 10 to 12 mins. Remove from backing dish & allow to rest for 5 to 10 mins before carving backstrap. Slice into just under 1/2" medalions.
Serve this with some good old mashed spuds & green beans & another bottle of wine. Also good idea to have good crusty bread to soak up all the juices. Enjoy :wink:
Had this same recipe at the QLD Bowhuntes Vid night the other night. It was cooked in a slightly different style ie: BBQ but all ingredients are same used as above. I am sure who tried this recipe the other night certainly enjoyed it.
2 X Backstraps from any game meat you desire
1 X Sprig Rosemary (strip spikes off without any stalk)
6 X Chive stalks
1 X Teaspoon minced Garlic
3 X Dessert spoons tomatoe paste
3 X Dessert spoons Masterfoods BBQ sauce
5 X Dessert spoons yellowbox honey
5 X Dessert spoons Masterfoods hickory smokey BBQ marinade
1/2 X Brown sugar
1 X teaspoon Grape seed oil1 X Good slosh fruity Red wine, leave some for cooking as well. So do not drink all the remainder of wine :wink:
Method for Marinade:
Add all dry ingredients into pestel & mortar & grind away into paste with Grape seed oil. Place all ingredients into large dish (tupperware marinade dish works a treat) cover. Place into fridge over night.
Cooking Instructions:
Use backing dish that has real air tight seal or use alfoil for this. Best results if using gas on stove top. Place backing dish on stove top & get smoking hot with very small wipping of oil into pan. Place backstrap into baking dish a seal for a couple of minutes, just until you seal whole lot of backstrap.
TIP:
Do this quickly, it's not to actually cook anything it's just to seal in liquids of meat. More so with venison as it has such little fat content.
Pour in 1 X cup of remainder Red wine (now you can drink the rest :wink: ) Cover with air tight seal & place into oven pre-heated to 220° for 10 to 12 mins. Remove from backing dish & allow to rest for 5 to 10 mins before carving backstrap. Slice into just under 1/2" medalions.
Serve this with some good old mashed spuds & green beans & another bottle of wine. Also good idea to have good crusty bread to soak up all the juices. Enjoy :wink:
Had this same recipe at the QLD Bowhuntes Vid night the other night. It was cooked in a slightly different style ie: BBQ but all ingredients are same used as above. I am sure who tried this recipe the other night certainly enjoyed it.