VENISON BACKSTRAPS
WITH GARLIC SAUTÉED
MUSHROOMS

Backstraps

Backstraps from 1 deer (or 1 whole beef or pork tenderloin)

12 garlic cloves, minced

Cavender’s Greek Seasoning

1 15-ounce bottle Worcestershire Sauce

1 cup extra-virgin olive oil

2 5-ounce bottles Pickapeppa Sauce or any

Jamaican-style sauce

Garlic Sautéed Mushrooms

2 heaping tablespoons minced garlic

2 to 3 sticks butter

1/2 cup soy sauce (such as Kikkoman)

2 to 4 8-ounce packages fresh sliced mushrooms

For the backstraps, thoroughly clean and trim the backstraps or tenderloin. Be sure that all the liga­ments and silver skin are removed. Rub liberally with the garlic, then sprinkle with Cavender’s and pat into the meat. Cut the backstraps in half and place in a large stockpot. Sprinkle generously with the Worcestershire sauce, and then gently add the olive oil by holding a spoon directly over the meat and pouring the oil across the spoon. (The olive oil will wash off the Cavender’s and garlic if you’re not careful.) Pour the Pickapeppa sauce over the top of the backstraps. Do not stir. Marinate “as is” for 1 to 2 hours in the refrigerator (longer marinating will overpower the meat). Stir the meat with the marinade to cover thoroughly and let sit for an additional 30 minutes to 1 hour at room temperature.

Preheat a grill to medium. Remove the backstraps from the marinade and discard the marinade. Cook the backstraps over charcoal to the desired temperature. (Meat is best cooked no more than medium.)

For the mushrooms, in a saucepan over medium heat combine the garlic, butter, and soy sauce.

Heat until the mixture simmers, then add the mushrooms. Sauté the mushrooms to the desired texture. If you cook the mushrooms too long, they will wilt.

Note: For a very special treat, sear the backstraps over high heat, remove from the grill and wrap in bacon, then cook until the bacon is done. This takes a lot of time, but it is well worth the effort.

The above recipes are well complimented by wild rice, asparagus, and either candied carrots or a pineapple casserole.

Makes 4 servings.