Grilled Venison Backstrap with Gremolata

Grilled Venison Backstrap with Gremolata

By Chef Bri Van Scotter of Wilderness to Table Ingredients: 1 bunch parsley, washed and chopped1 tablespoon minced garlic3 tablespoon fresh lime juiceZest of one lime3 pounds venison backstrapKosher salt and ground black pepper1 stick (4 ounces) unsalted butter2...

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