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Venison Back Strap with Shawn's Special Sauce
Venison Back Strap with Shawn's Special Sauce

Venison Back Strap with Shawn's Special Sauce

2 Hr(s)
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1 serving
Original recipe yields 1 serving
MEAT:
2 medium size venison backstraps
Light garlic salt
SAUCE:
2 large onions
2 cans (4 oz. each) mushrooms
1 can (12 oz.) beef broth
4 tablespoons sugar
Garlic salt to taste
4 Tablespoons Italian seasoning sprinkled over entire pan with meat
1 Tablespoon barbecue sauce
3 Tablespoons bacon bits
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Let's Make It
1
Season venison with light garlic salt. Let stand about 10 minutes.
2
Mix all sauce ingredients and bring to a boil.
3
Add meat to sauce and reduce heat to between low and medium. Cooking low and slow makes tenderloin more tender. Cook approx. an hour. Turn meat about every 15 minutes to prevent sticking and stir sauce well. Spoon sauce over meat when turning. Check meat at about 45 to 60 minutes for desired taste. Best at medium-rare or to your own preference. Remove meat to thicken for gravy if sauce not cooked down to desired thickness.
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