Dingo
, I’ve taken a page from the cookbook of New Zealanders and started roasting my back strap with pumpkin, well, actually I use winter squash.
Marinated in soy sauce, garlic, chicken stock, maple syrup.
The squash tossed in olive oil, salt, Pepper, several chunks of butter. Roast the squash for about an hour til tender, sear the loin in hot cast iron, put on top of the squash for 20 minutes then rest for 10. Slice thin and cover with pan dripping. My wife would not eat venison loin til I started cooking it like this.
Marinated in soy sauce, garlic, chicken stock, maple syrup.
The squash tossed in olive oil, salt, Pepper, several chunks of butter. Roast the squash for about an hour til tender, sear the loin in hot cast iron, put on top of the squash for 20 minutes then rest for 10. Slice thin and cover with pan dripping. My wife would not eat venison loin til I started cooking it like this.