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Prepping some backstrap for dinner.

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  • Prepping some backstrap for dinner.

    Was going to show some squirrel cooking but had them quite a bit lately so think I'll bust out some buck instead. Rub mustard on the meat(with light salt and pepper sprinkle) to hold the flour on(it cooks off with no mustard taste). Quick brown(deer doesn't have the fat for long frying) then simmer in a pan with the fixings. I've eaten on rice, on noodles, but I prefer "as is".

  • #2
    That looks delicious! I look forward to seeing your squirrel recipes


    • #3
      Looks really good. I've not heard of using mustard in that manner before, may give it a try next time venison is on the menu.




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