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The finest cut of venison the tenderloin is marinated in a red wine and vinegar sauce overnight then grilled or roasted. ITMAT symposia enlist outstanding speakers from the US and abroad to address topics of direct relevance to translational science.
Pan Seared Venison Backstrap
I adapted on online recipe but its 2 cucumbers seeded and thinly sliced 2 shredded carrots 2 green onions thinly sliced my change - they originally wanted grated white onion with 14 cup or to taste bc I didnt measure apple cider vinegar a full tsp - 1 12 tsp of dried coriander 1TB-2TB sugar I went low - recipe calls for 2 TB I.
. The marinade can also be reduced and used as a sauce. Because marinades can at best only penetrate 18 inch into a piece of meat each day youll want to use cuts of venison that arent too thick. This means youll typically use a marinade with cuts like backstrap medallions from large deer elk or moose all leg steaks flank steak and cubed steak for kebabs.
Medium rare is an excellent way to enjoy this fine cut of meat.
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