Roasted Backstrap

Name: Roasted Backstrap
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 kilogram venison backstrap.; Salt and freshly-ground black pepper.; 1 tablespoon wholegrain french mustard.; 2 tablespoons chopped rosemary.; 2 cloves garlic.; 1 tablespoon olive oil.; Grated zest of 1 lemon.

SpotX Wild Foods Recipe from Dorothy Reid
Prep:15 minutes Cook:15 minutes Difficulty:1

Ingrediants:

1 kilogram venison backstrap.
Salt and freshly-ground black pepper.
1 tablespoon wholegrain french mustard.
2 tablespoons chopped rosemary.
2 cloves garlic.
1 tablespoon olive oil.
Grated zest of 1 lemon.

Directions:

Slice lengthwise along fillet about halfway through.
Mix all ingredients, except oil, together into a paste.
Spread paste evenly along slice in meat.
Close slice of meat with string tied at intervals along fillet.
Sprinkle well with black pepper.
Heat oil in a baking dish and brown meat on all sides.
Place in preheated oven at 200°C.
Fan bake for 15 minutes (for medium rare).

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Venison Back Steak in Mustard

Venison Patties

Grandma Dixon’s Clay-Baked Venison Roast

Barbecued Venison Eye Fillet

Wild Venison Hunter's Hot Pot

Roasted Backstrap

Venison Stir-Fry

Deer
Deer Like most of our game, deer were introduced to New Zealand as both a source of food and sport.
Fortunes have been made and lost in the venison trade, with both live and dead animals, as prices fluctuated wildly over the years. Deer have conversely been described as a pest and a godsend, depending whether you are a greenie or a hunter.