Recipe of the Week: Venison Backstrap With Berry Sauce
The following recipe for Venison Backstrap With Berry Sauce is from SurvivalBlog reader Dave W. The berry sauce is made separately and poured on only at serving time. Ingredients 3 lb. venison (one whole backstrap from a large deer, or two from a smalle deer) 3 tsp. salt 1 tsp. ground pepper 1 tsp. ground nutmeg 6 oz. berries (blackberries are best) 3/4 cup white sugar 1/2 cup balsamic vinegar 1/4 cup apple cider vinegar 1 lemon 4 cloves 2 star anise (optional) thyme sprigs (for garnish, optional) Directions – For Meat Preheat oven to 350 F. Combine salt, pepper, …