The key to any delicious venison backstrap recipe is to not overcook. Although the loin is naturally tender and juicy, it can turn tough and dry in a hurry with too much exposure to heat. The best ...
When the oil starts to shimmer, reduce the heat to medium and add the cinnamon sticks, cardamom, and cloves and cook for just a minute. Next, add the sliced onions and sauté ... every few minutes ...