Venison backstrap w/ Cabernet mushroom sauce

[bgaviator]

Marinated in Allegro Hickory marinade, which was good cause it gave the meat a slight smoke taste even though I was searing on high heat on the Kamado. Made a Cabernet mushroom wine sauce by first sautéing mushrooms and shallots in some oil and butter. Put in a cup of Cabernet and reduced to a little less than half. Then put in low sodium beef stock and reduced again. Finished with some salted butter. Seared the backstrap until an IT of 130. Fantastic pairing!

 

[73saint]

That looks fantastic! One of my favorite combos is med rare venison with mushrooms and red wine. That trio is a fantastic combination.

 

[pc farmer]

Wow. That looks great.

 

[bdskelly]

Awesome post. Perfectly cooked. Like! B

 

[myownidaho]

You just cooked a meal that I would pay a handsome price to eat in a restaurant.

 

[SmokinAl]

WOW!
That looks delicious!
Nicely done!
Al

 

[bgaviator]

Thanks everyone. Appreciate it!

 

[browneyesvictim]

Wow! That looks great!

 

[Bearcarver]

Excellent !!:)
Perfectly Done!!
Like.

Bear

 

[crazymoon]

BGA, Cooked to perfection !! like