Looking for a quick and easy venison meal that tastes like it came from an expensive steakhouse? This parmesan crust over grilled back-strap recipe is exactly what you're looking for.
Ingredients:
• 2 pounds of deer or elk backstrap, cut into steaks
• 1 cup freshly grated parmesan cheese
• ½ cup sour cream
• ½ cup Duke’s mayonnaise
• salt, pepper, garlic powder or Realtree APX all purpose seasoning
Link for the full recipe 🥩: https://t.co/6xKn3Stee0
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