Butter. Basted. Backstrap. If you want to try this time-honored classic, you've come to the right place. With a perfect crust on the outside and a juicy tender inside, this is the perfect venison backstrap recipe. Why This Recipe Works: Arroser (a·ro·zé) is French for "to baste." This recipe uses super hot butter poured continuously … Continue reading Perfect Venison Backstrap