Ok... Sorry to put this out for everyone, but Bob got a nice deer last year and I told him I would send him a recipe for roasts.
one whole backstrap
plus a few other little pieces... (this is for a big crowd, so I put in more meat than I usually would)
some veggies, fancy fungus, and soup.... I actually added another potato to the pot.
don't forget some onion
that's it for tonight. I added about 1/3 cup of water to the pot as well.
Should be ready by the morning. And by ready, I mean you should be able to cut this with a spoon. Then it is off to work with this pot of deliciousness for our Thanksgiving luncheon!
oh yeah.... the starting point...
You can add whatever veggies you like. Generally about a 2:1 or 3:1 ratio of veggies to meat by weight. You can also add salt and pepper or whatever spices you like. This is very basic recipe and I'm sure there are people on here who are mortified I used a backstrap as a roast. Usually I use the rear hams for roasts, but this is all I have left in the freezer.