Venison Backstrap with Hearty Apple Bourbon Glaze
Thank you to Home Cookin' Hunter for sending on this awesome recipe! For those not familiar with venison, Backstrap is like the Filet Mignon of Venison.
Venison Backstrap with hearty apple bourbon glaze:
Season venison with sea salt, pepper, rosemary, and thyme.
Sear each side for 3 minutes on medium high heat, reduce heat to medium and cook each side an additional 3 minutes. (For 4oz to 6oz steak)
For the Glaze - Chop one whole red apple into small pieces (peeling is optional), 1/2 cup bourbon, 1/2 cup apple cider, 3/4 cup brown sugar, 1/4 tbs sea salt, 1/2 tbs of black pepper, 6 squirts of worcestershire, and 1/2 tbs of butter.
Heat on medium high until boil, bring heatdown to medium and simmer for 15 to 20 minutes.
If you have any awesome fresh game or fish recipes you would like to share with our ReelCamoGirl audience please send to me at Lauren@reelcamogirl.com. I am always looking for pictures, stories or recipes from the great outdoors!
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