Cool Hand Luke
5 year old buck +
I do a recipe like that for myself. It's basically venison carpaccio. I salt the backstrap and leave it for an hour or so to draw in the salt. Then I coat it liberally with black pepper and sear it on all sides. Done.
I slice it as thin as possible and eat it with maybe a drop of soy vinaigrette, or maybe just as-is with a cold glass of lager.
Happy birthday, by the way!
Man that sounds excellent! I’ll definitely be trying it out soon. And thank you!
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