Grilled Venison Backstrap

Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, grilled venison backstrap. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon.

Grilled Venison Backstrap is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Grilled Venison Backstrap is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have grilled venison backstrap using 4 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Venison Backstrap:
  1. Make ready 2 lb venison backstrap cut into 2" chunks
  2. Make ready 1 quart Apple Cidar
  3. Take 1 1⁄2 lb Thick sliced Bacon
  4. Prepare 24 oz Hickory flavored BBQ sauce

For many would be whitetail cooks, a fine summertime meal is deer backstrap grilled over a fire, medium rare in the middle. But while Major League Fishing pro Andy Morgan shares a love of such fine protein, he goes about preparing the main course of a backyard ready meal a bit differently than many people do. Coat the venison backstrap in oil and salt well. Get your grill hot, clean the grates and lay the venison on the grill.

Steps to make Grilled Venison Backstrap:
  1. Place chunks of venison into shallow baking dish. Cover venison with Apple Cidar. Cover and refriderate for 2 hours. Drain apple cidar and pat dry venison. Place venison back into dish and smother with BBQ sauce. Cover and refriderate for at least 2 or 3 more hours.
  2. Remove venison from refrigerator and allow to warm to room temp. about 1⁄2 hour. Heat grill on high. wrap each piece of venison in a slice of bacon and secure with a tooth pick. brush olive oil on hot grill. place pieces on grill so they dont touch. Grill for 15-20 minutes, rotating each piece every 5 minutes or so.

Coat the venison backstrap in oil and salt well. Get your grill hot, clean the grates and lay the venison on the grill. This grilled venison backstrap gives filet mignon a run for its money for sure. For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. I promise you're going to love it.

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