Photo by Capt. Nate Skinner

Enjoy a taste of hunts to come with this venison recipe

It’s summertime, and deer season is still many months away. But this doesn’t mean you can’t enjoy a little taste of what’s to come this fall. There’s no better way to get excited about future hunts than to enjoy one of the most appetizing cuts of venison — the backstrap.

When sliced into half-inch thick medallions and grilled to perfection, these tasty morsels will melt in your mouth and have you wishing opening day of hunting season was coming up a whole lot sooner. Paired with steamed broccoli or asparagus, juicy chunks of backstrap are downright hard to beat.

Don’t forget to pour a glass of your favorite cabernet and get ready to feast. The prep work is easy and your taste buds will thank you.

Grilled Backstrap Medallions

½ gallon buttermilk

1 stick of butter

1 deer backstrap

Steak seasoning

Slice backstrap into 3-inch by 3-inch medallions that are ½-inch thick. Soak in buttermilk for at least 24 hours.

Rinse off buttermilk and pat dry with towel. Season with favorite steak seasoning.

Grill on high (450 F or higher) for 6 to 8 minutes. Flip medallions and grill for another 4 to 6 minutes.

Turn heat down to low and melt a slice of butter on top of each medallion. Remove from grill and let stand for 5 minutes.

Serve with green vegetable and red wine.