Venison Back Strap

 

We have the nicest friends in the world!  When my hubby was recovering from surgery last fall, he was so disappointed not to be able to go hunting.  Of course, to me the best thing about my sweetheart’s hunting is the delicious lean meat we get to have.  So I was disappointed too.  But our friends and gave us some of their venison and other wild game from their freezer in order to make room for the upcoming hunting season.  Yay!  So I whipped up a very simple meal.  I like using any short-cut that gives a great, hearty meal with as little effort as possible.  Many times that means using my crockpot.  Here’s what I did…

 

 

First, defrost the back strap pieces.  I used probably a little more than a pound.

Toss the meat with a package of brown gravy mix and Worcestershire sauce.  You could also use McCormick’s onion gravy mix or something similar.  Throw it all in the crockpot on high for 6-7 hours.  For me, that means once I’ve got the household going for the day, I need to start the process.  By 5:00 the meat is more than ready.  If you like your backstrap to be still in tact, just don’t cook it as long.  Start it after lunch maybe.  We like the meat to be really tender, though and it ended up shredding on its own.  

When it’s time to serve, check if there’s enough gravy to your taste.  You can always add some beef broth or a little more gravy mix.  Salt & pepper to taste.  Serve hot over mashed potatoes or rice or hot buttered egg noodles.