Food Fight Friday: Venison Backstrap (and Morels) vs Venison Backstrap (and Bluegill)
If there’s any one ingredient (besides bacon) that will almost guarantee a Food Fight victory, it’s venison backstrap. So, who...
If there’s any one ingredient (besides bacon) that will almost guarantee a Food Fight victory, it’s venison backstrap. So, who do you vote for when both entries include this reader-favorite cut? I guess this week’s fight between Wild Chef readers Neil Selbicky and SMC1986 will come down to the side dishes, but then they each excel on that front as well. What to do? What to do? I can’t decide so I’m leaving it up to you.
Neil Selbicky’s Backstrap and Morels*
Too soon to get back into the Food Fight? I don’t think so! With lots of venison in the freezer and the morel mushrooms coming on strong in the woods, I’m ready to go with venison backstrap steak with morel mushrooms. I served the venison with spring asparagus and red potato. So good!
SMC1986’s Backstrap and Bluegill
This is a grilled seven-day-aged backstrap seasoned with salt and pepper, plus some bluegill fillets that I caught that afternoon. On the side are gluten-free mac-and-cheese and a salad. No garden vegetables just yet here in Maryland, so the salad is store bought.
I know the rest of you are cooking up some great dishes in the kitchen, so why not snap a quick photo and send it to email@example.com. We might just feature it in an upcoming Food Fight Friday.
*Look for this recipe on the Wild Chef blog this coming Monday.