| This will be one piece of Backstrap deer meat, all of the Venison Rib Eye and Loin Strip on one side of the animal.
Roasting - Sear deer meat over high heat, then cook in preheated 400-degree oven - 125-130 degree internal temperature. Do not over-cook. Rest for 8-10 minutes (do not spear it with a fork or cut before resting.
Cut Red deer meat into thick slices across the grain of the meat. Comments you will get, "That is the best Red meat I have ever eaten", "Best Fillet ever!"
Have you ever had a thick juicy Prime Rib with "no fat"...you'll think you have after this. Light the candles, open the wine - now enjoy every savory bite! |
