Grilled Backstrap & Eggs

grilled-backstrap-and-eggsINGREDIENTS



2 backstrap strips, 6-8 inches each and about 1 inch thick 1 tablespoons extra virgin olive oil
1 teaspoon Sea Salt
1 teaspoon Ground black pepper
3/4 teaspoon paprika
1 tablespoon butter
6 large brown cage-free eggs

PREPARATION

Heat the grill/ re up the grill on high and brush the steaks on both sides with olive oil, salt, pepper, and paprika. Grill the steaks over high heat for about 8 minutes (4 minutes each side) for medium rare, turning as needed. Remove steaks from the grill and set aside. Cover to keep warm. Coat a skillet with the butter and place on stove heated to medium. Crack the eggs into the skillet and season with salt and pepper. Cover and cook as long as needed, 4 to 6 minutes for runny yolks. Remove from heat & serve with the venison backstraps. Goes great with freshly cut fruit served on the side (or asparagus & cherry tomatoes). Garnish with red pepper flakes.

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