Huckleberry Vension
By Hookemharry

Posted: July 31, 2010

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.

New Podcast!