Crumbed Mustard Chital Back strap with Cranberry sauce

  • Ingredients
    1.5 kg Venison back strap
    3-4 rashes of Bacon
    2-3 Tablespoons Mustard
    4 Teaspoons Cranberry sauce
    3 Cups Red Wine
    1 Cup Bread crumbs
    15 grams Himalayan salt
    15 grams Paprika
    15 grams Celery Salt
    15 grams 4 Seasoned pepper
    5 grams Dried Basil
    5 grams Dried Parsley
    5 grams Dried Oregano
    2.5 grams Garlic Salt
    2.5 grams Minced Garlic
    15 grams Goji Berries

  • Method
    Mix all dry ingredients together in a lip lock bag, shaking well
    Paste the Back strap evenly with mustard
    Place dry ingredients in a large dish and roll the back strap in the crumbs
    Lay rashes of bacon flat side by side on bench top, placing meat at the edge of bacon
    Wrapping bacon tightly over meat and pin with toothpicks

    There are 2 ways of cooking this recipe in the oven or in a smoke house – refer below for method you choose.

  • Oven
    Pre-heat oven to 90-100 degrees
    Place back strap into a deep cooking dish
    Pour 3 cups Red wine over back strap
    Place dish in oven and slow cook till meat’s internal temp reaches 68 degrees (3-4 hours)
    Remove dish from oven, resting for 10min
    Garnish with cranberry sauce on top & serve
    Smoke house
    Pre-heat smoke house until temperature sits about 90-100 degrees
    Place back strap into a deep cooking dish
    Pour 3 cups Red wine over back strap
    Place 1 cup of saw dust into saw dust tray to start the smoking process
    Transfer dish to smoke house, slowly cooking until meat’s internal temp reaches 68 degrees (3-4 hours)
    Remove dish from smoke house, resting for 10min
    Garnish with cranberry sauce on top & serve

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