[Homemade] Venison Backstrap, two ways: 1)butterflied and seared & 2) Carpaccio crusted with black pepperMrMcPersonality OP t1_j6p851q wrote
Reply to comment by Hairy_Ad4969 in [Homemade] Venison Backstrap, two ways: 1)butterflied and seared & 2) Carpaccio crusted with black pepper by MrMcPersonality
Nice! Yep, that is the trick! We have some "upper-crusty" restaurants in my area that serve it in the Kansas City area; that is one of the reasons I started doing it with my venison 😊
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