Grilled Venison Backstrap

All it takes is a dry spicy seasoning rubbed into a venison backstrap before grilling to render the meat buttery and beefy. The loin is so lean all it needs is medium-high-heat to caramelize the outside. The seasonings and spices in the dry rub create a crust which seals in the juices. Every bite meltsRead More

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The Backstrap Loom and the Hüipil. Weaving emblems.