14-Day Dry-Aged Backstrap
Hunters can dry-age their venison at home in any weather with a new unit from the folks at Pro Smoker
- Time: 30 min
- Servings: 2
Source: Realtree Camo
Ingredients
- Dry-aged venison backstrap, cut into 1-inch steaks
- tablespoons butter
- garlic cloves, peeled and lightly smashed
- sprigs fresh thyme
- large sprig fresh rosemary
- Salt and pepper