The Palestine Herald, Palestine, Texas


October 6, 2012

COOKING WITH SIMON: A Deer Hunter’s Dream Dinner



Venison Backstrap

1 tablespoon butter

1 cup sliced wild mushrooms

1 cup red wine

1/4 cup cream

1 cup mixed berries

2 teaspoons sugar

Salt and pepper


Season backstrap with salt and pepper and grill to medium rare. In a sauté pan melt butter. Add mushrooms and sauté until browned. Add salt and pepper to taste. Add wine and reduce slightly. Add cream, berries and sugar. Bring to a boil and remove from heat. Serve sauce over the grilled backstrap.


Simon Webster is the Executive Chef of Sabor a Pasion Country House & Bistro a multi-faceted dining destination just outside Palestine. For more information go to or call 903-729-9500.

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