Venison backstraps with moroccan seasoning
Venison backstraps beaten for tenderness. Grind moroccan seasoning,salt pepper cumin and coriandor with a little chilli and olive oil. Rub into backstraps and let sit for at least 1/2 hour. BBQ both sides for 10-15 minutes. Serve with warm vegetable salad of roast sweet potato,zuccini and red onion with grated carrot and par boiled beans well mixed together and small amount of rice next to salad. Yummy.
Simple but tasty. BBQ is great.
Story behind this recipe
We live in the high country and b4 moving never had venison. Now with it at our doorstep there are so many ways to enjoy this low fat meat. Have tried several different recipes from stews to roast and snitzels.
Posted 8/02/2011 by marie kane