This is simple in a pinch and everyone seems to like it:
I take a third (or 4th if its big) of a whole backstrap. 1 can of Roasted Garlic Cream of Mushroom soup. Half a Videlia onion. Some mini portabellas or part of a big cap.
Spread a little canola oil (about a teaspoon or so) on the bottom of a glass baking dish. spread about a third of the can of soup on the bottom after that. Lay the backstrap on top. brush the top with a little more oil. Cover the top with the onions and mushrooms and spread the rest of the soup over that covering all the exposed meat completely. Bake for about an hour for a Large buckstrap to half hour for a yearling strap. 350 oven
Do not cover, do not dilute the soup. I call it Prime Rib venison cause thats what my mom said it tasted like. Moist and delicious!
I take a third (or 4th if its big) of a whole backstrap. 1 can of Roasted Garlic Cream of Mushroom soup. Half a Videlia onion. Some mini portabellas or part of a big cap.
Spread a little canola oil (about a teaspoon or so) on the bottom of a glass baking dish. spread about a third of the can of soup on the bottom after that. Lay the backstrap on top. brush the top with a little more oil. Cover the top with the onions and mushrooms and spread the rest of the soup over that covering all the exposed meat completely. Bake for about an hour for a Large buckstrap to half hour for a yearling strap. 350 oven
Do not cover, do not dilute the soup. I call it Prime Rib venison cause thats what my mom said it tasted like. Moist and delicious!
