#venison recipe

My wife was the Hunter on this one and I played chef.

We cooked the venison backstrap from my wife’s seven point buck. I wet marinated the venison with red onion, avocado honey and green chili. I seared the venison in a hot cast-iron skillet inside our grill. Just a few minutes on all four sides, rotating the meat at intervals with tongs. Sliced it thin at 45° angle. Plated it with couscous and fresh greens.