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| | | Tarragon Venison Backstrap | Favorite of Larry Miller - Mentor, Ohio
| | Course: | Main Entrée | | Servings: | 4-6 | |
Ingredients & Instructions:
2 ½ pounds venison backstrap
½ pound sliced bacon
¼ cup butter
1 clove garlic
1 shallot
6 whole peppercorns
1 cup white wine or dry sherry
1 cup heavy cream
½ cup sliced mushrooms
1 tablespoon dried tarragon
Salt and pepper
Wrap venison with bacon, securing with wooden toothpicks. Place on grate over heat until bacon has nearly burned off, turning several times. While venison is grilling, prepare sauce. To serve, slice backstrap and smother with sauce.
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