I normally get my backstraps butterflied from the the processor. Had them left whole this time to try some different things. It’s the only way from here in out.



Risotto: in a sauce pan bring chicken stock to a simmer I usually use about 3 or 4 cups leave in simmer on back burner. cut baby portobellos sauté in olive oil until they’re pretty soft. Add in a minced shallot and a clove or two of minced garlic switch to low heat until shallot is translucent. Set shallot mushroom and garlic aside in a bowl. Add a little more oil and add in 3/4c short grain rice. Sauté the rice on medium heat until it slightly browns on edges. Deglaze pan with white wine. Add in stock 1 ladle at a time stirring constantly as it’s absorbed by the rice continue to do this until your rice is Al dente. Add mushrooms garlic and shallot back to rice and a 1/4 c of chopped parsley and some steakhouse or all purpose seasoning. Add 1/4 c heavy cream and 1/3c grated Parmesan.

Pellet grilled the seasoned Backstrap to 130 degrees and let it rest.

Hands down the best wild game dish I have made. Pair it with a good red wine


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