What you need
Two one pound pieces of back strap
Two cups bread crumbs
Quarter cup minced almonds
One teaspoon course ground black pepper
One tablespoon dried rosemary
Olive oil
Huckleberry Conserve Recipe
One cup fresh or frozen huckleberry’s
Half cup diced dry apples
Two tablespoons butter
Eighth teaspoon ground red pepper
Eighth teaspoon cinnamon
Eighth teaspoon ginger
Half teaspoon corn starch
Quarter cup huckleberry jelly
One cup water
Prepare while back straps are cooking. Combine all the above ingredients and bring to a bubbling simmer. Cook for twenty minutes. Do not let the conserve get to thick. It should be just a bit thicker than syrup. Add more water if needed.
What you do.
Combine the bread crumbs, pepper, rosemary and almonds and blend well. Rub the back straps with olive oil and then coat them with the bread crumb mixture. Place them on a well oiled broiler pan and place in a pre heated oven at 425 degrees. Cook for thirty minutes or until medium done. Do not over cook. Remove from oven and let stand for five to ten minutes. Slice into quarter inch to half inch slices. Drizzle the cut venison with the huckleberry conserve or serve in the side.
