Foodie Friday: Heaven on a Plate

Foodie Friday: Heaven on a Plate

28
0
SHARE


This quick and easy recipe by Pete Genzlinger transforms venison backstraps or chops into a can’t-live-without dish.

Photo courtesy of D’artagnan

Ingredients

Venison backstraps or chops

Brown sugar

Garlic powder

Kosher salt

Black pepper

Cayenne pepper

Directions

Allow meat to reach room temperature. Mix the spices together, rub thoroughly into the venison and allow to rest for 10 to 15 minutes. Cook on the grill to desired doneness and serve with your favorite side dishes.

Subscribe Button



Read More

NO COMMENTS

LEAVE A REPLY