Make some delicious venison backstrap with a breakfast skillet to wake up next to the fire.
1Venison backstrapsliced into steaks
Salt & Pepper to taste
Buffalo Trace Deglaze Ingredients:
1/4cupof Buffalo Trace
2tbspof Worcestershire sauce
1tbspof mustard powder
2tspof garlic powder
4farm fresh eggs
1cupof asparagus2 inch segments
Salt & pepper to taste
Build fire using log cabin method. Wait until it’s nice and hot to pre-heat your cast iron skillet. Let cast iron skillet pre-heat for 2-3 minutes before cooking.
Add potatoes & olive oil to skillet and let cook for 10 minutes stirring occasionally. Next, add asparagus, salt & pepper and let cook for another 5 minutes.
Make a few divots in the potatoes + asparagus for the eggs, add a little extra olive oil to the divots and crack the eggs inside. Add some aluminum foil over the skillet and place some coals over the top to let the eggs cook from the top as well. Cook eggs for another 2-3 minutes or to your liking, and pull off when done
Pre-heat another skillet over fire for the venison. Season venison with salt & black pepper.
Add butter to skillet and let melt. Add venison to skillet and let cook for 2-3 minutes per side or until done to you liking. Pull venison off skillet and let rest for 8 minutes.
Add Buffalo Trace and all deglazing ingredients above to skillet and let cook for 1-2 minutes. Stir often.
Top venison with Buffalo Trace Deglaze Sauce, slice and enjoy!