Balsamic Venison Backstrap and Zucchini Boats

No Daddy Dinner (NDD) #1: Balsamic Venison Backstrap and Zucchini Boats

My Dad, Grandfather and Uncle are avid hunters in Illinois and so we are rarely in a shortage of venison.  For tonight's NDD I prepared a backstrap. Backstraps are also known as tenderloins and run along the spine of a deer.  They are a pretty tender cut of meat however; as with all game meat, can be easily overcooked.

I thawed my venison overnight in the refrigerator and then marinated it for about 5 hours.  I first seasoned the meat with salt and pepper and then rubbed on fresh rosemary.  Finally, I covered the meat in a balsamic reduction. You can reduce your own or use a bottled product. Cover with plastic warp and refrigerate.

A little closer to dinner I prepared the Zucchini Boats. I pierce zucchini with a fork and place them in the microwave for a minute or so (depending on the size of your zucchini) until they are soft.  Allow them to cool and then slice long-ways down the middle.  Remove the center and place in a bowl.  Here you are welcome to mix anything with the zucchini-innards. This time I used mozzarella, bread crumbs salt and pepper.  I usually like to use a little cream cheese too to keep things moist but I didn't have any on hand. Combine your ingredients and place back into the zucchini.

Place your filled zucchini boats in an oven safe dish and bake at 350° for about 20min or until heated through and brown on top. 

My daughter, keeps watch for me!

When your ready to cook your venison fire up the grill. I start with med-high because I like the outside of my meat a little charred on the outside.  Place the tenderloin on the grill and let it be for about three minutes.  Then turn the tenderloin 90° on the same side to make nice grill marks.  After about another three minutes flip the tenderloin and finish cooking to your preference.  Remember anything beyond med or med-rare is going to start to get tough. Let your meat rest for 10 min after taking it off the grill to allow juices to disburse through the meat.

I want to show you the piece of meat I was using from a side angle.  Note how one end is considerably thicker than the other.  I actually like this because it allows me to eat my meat less done than my daughter.

Finally, slice your meat and zucchini for the little one and yourself.  I apologize for the quality of the pictures as my good camera (aka. not my iPhone) is unavailable at the moment.  I am not sure how to make plating toddler food look appetizing so if you have any ideas feel free to share! 

Here's to No Daddy Dinners!