Chef Chris McMillan shows us how to perfectly cook a venison backstrap and prepares a delicious sauce and roasted vegetables to compose a classic fall dish.
Ingredients:
- Venison Loin
- Olive Oil
- Salt
- Black Pepper
- Potatoes
- Onions
- Carrots
Sauce
- Butter
- Flour
- Chicken Stock
- Tomato Paste
- Honey
- Bourbon