This recipe is very, very peppery. If you do not care for black pepper then you probably should try another recipe. If you do like black pepper then don't pass this one up!
You will need:
- 2 tsp. black pepper (less if you're not a pepper lover)
- 1 tsp. salt
- 1/2 tsp. fresh rosemary (optional - dried will work, but it will screw up the texture of the rub)
- 1 tsp. minced garlic
- 1 pound venison backstrap
- olive oil
- butcher string
Cut the backstrap in half and tie the two pieces together with butcher string. Tie it up every two inches.
Mix the pepper, salt, rosemary, and garlic together in a small bowl.
Rub the rub on all sides of the backstrap. Let it marinade in the fridge for a couple hours. I recommend covering with plastic wrap so the meat does not dry out.
Preheat oven to 400.
Coat the bottom of a dutch oven with olive oil. On the stovetop, brown all sides of the backstap.
Place the dutch oven in the oven for 20 minutes. The backstrap should be cooked medium rare. You can cook it to medium if you want, but it will taste much better at medium rare. If you cook it any more than medium it will be dry and rubbery.
While the backstrap is cooking, give this side a try. It goes great with the peppered backstrap!
- 1/2 pound fresh carrots
- 1 Tbs. butter
- 1 Tbs. brown sugar
Cut the carrots into pieces the size of your little finger.
In a small pot boil the carrots in salt water for 10 minutes. Drain and remove from pot.
In the same pot add the sugar and butter. Cook over medium heat until combined. Add carrots and cook for about 2 minutes. Season with black pepper.
I added mashed potatoes and collared greens to the meal. It ended up very, very enjoyable!