|
|
Joined: Aug 2005
Posts: 15,652 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Aug 2005
Posts: 15,652 Likes: 1 |
The wife asked if I had a sauce for some grilled venison we are planning on eating later this week and I told her I did. Which I really don't.
Anyone have a good sauce to accompany some grilled backstraps?
Thanks...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
|
Joined: Sep 2008
Posts: 4,521
Campfire Tracker
|
|
Campfire Tracker
Joined: Sep 2008
Posts: 4,521 |
we soak ours overnight in italian dressing and wrap with bacon and grill
not anything fancy but it sure is simple and delicious
gene
|
|
|
|
|
Joined: Aug 2005
Posts: 15,652 Likes: 1
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Aug 2005
Posts: 15,652 Likes: 1 |
Gene,
Yeah, I've done that method about 1,253 times and am looking for something new.
Maybe a garlic cream sauce? Or a red wine sauce?
I'm looking for something out of the box but thanks for the suggestion...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
|
Joined: Jul 2010
Posts: 20
New Member
|
|
New Member
Joined: Jul 2010
Posts: 20 |
Here is one I have eaten that is different, at least to me.
Grill backstrap steaks to your liking, plop some warm cream cheese on top then top with pureed blackberry sauce.
The sauce is just pureed blackberries, sweetened to taste. Other berries would probably work as well.
You can get more exotic with it (there are plenty of similar recipes online) but I thought this one tasted pretty darn good.
|
|
|
|
|
Joined: Nov 2006
Posts: 10,816
Campfire Outfitter
|
Campfire Outfitter
Joined: Nov 2006
Posts: 10,816 |
Get Eileen Clark's book, "Slice of the Wild." Best money I ever spent on a "cook book."
Mathew 22: 37-39
|
|
|
|
|
Joined: Nov 2006
Posts: 8,225
Campfire Outfitter
|
|
Campfire Outfitter
Joined: Nov 2006
Posts: 8,225 |
juniper berries would be traditional with venison.
We have "unrolled" several before and filled with a soft cheese, chive, garlic paste and then rolled back up and grilled. Always delicious... usually do this with back strap not tenderloin as they are bigger and in my opinion, a tenderloin does not need much help (not that a back strap does really either but it makes a nice meal that the fiance likes).
Andrew
|
|
|
|
|
Joined: Aug 2005
Posts: 15,652 Likes: 1
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Aug 2005
Posts: 15,652 Likes: 1 |
Got Eileens book. I didn't even think of looking for a sauce in there. Thanks...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
|
Joined: Aug 2005
Posts: 15,652 Likes: 1
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Aug 2005
Posts: 15,652 Likes: 1 |
The two things I "think" I can do well are sauces and meat.
I looked at a couple recipes and combined a couple of them. Cream, wine, and a small amt. of stock is reducing. Basil is chopped and ready to go in a bit...
We'll see how it comes out...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
|
Joined: Aug 2005
Posts: 15,652 Likes: 1
Campfire Ranger
|
|
OP
Campfire Ranger
Joined: Aug 2005
Posts: 15,652 Likes: 1 |
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
|
170 members (12344mag, 10Glocks, 44mc, 470Evans, 7887mm08, 17 invisible),
1,594
guests, and
930
robots. |
|
Key:
Admin,
Global Mod,
Mod
|
|
|
Forums81
Topics1,193,455
Posts18,507,971
Members74,002
| |
Most Online11,491
Jul 7th, 2023
|
|
|
|
