This was a great recipe. A friend gave me 1.5 pounds of venison backstrap. I'd never cooked venison before, but others told me that backstrap is the best cut there is. Still, I was leery about how this would cook up - would it be greasy, or tough, or taste really gamey? I made this exactly as written, adding the optional cognac and baby carrots. The red wine I used was a Beaujolais, and I did thicken the sauce with the optional cornstarch and water. I served the results over egg noodles, and it lasted me for three fairly big dinners. It tasted great. The meat was a tad dry, but maybe that's the nature of venison; not a complaint at all, just noting that. The texture was very nice - I can see why someone I read online compared backstrap to filet mignon. I hardly know French cooking, but this just looked like something from that cuisine. If I'm ever lucky enough to get more venison, I'll make this recipe again for sure.
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This was a great recipe. A friend gave me 1.5 pounds of venison backstrap. I'd never cooked...