Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, grilled venison backstrap. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Reviews for: Photos of Grilled Venison Backstrap. Easy Grilled Venison Backstrap - The best way to prepare venison backstrap! Delicious and flavorful with no gamey taste!
Grilled Venison Backstrap is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Grilled Venison Backstrap is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have grilled venison backstrap using 4 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Grilled Venison Backstrap:
- Get 2 lb venison backstrap cut into 2" chunks
- Prepare 1 quart Apple Cidar
- Make ready 1 1/2 lb Thick sliced Bacon
- Make ready 24 oz Hickory flavored BBQ sauce
This is a heavenly use of the best part of a deer. Just the thought of grilled venison backstrap can make your mouth water. With its flavorsome and tender qualities, few cuts of meat are as appetizing as grilled venison backstrap. Venison Backstraps are the Filet Mignon of a Deer and one of the best ways to have them is marinated and grilled.
Steps to make Grilled Venison Backstrap:
- 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.
- 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.
Venison Backstrap is high in protein, low in fat, and oh so tender. Though I come from a family of hunters, my experience of venison was for a long time limited to those rusty-red, rock-hard rings of dry-cured. Venison backstrap is a cut of meat from a deer. On a whole deer, the backstraps run along the length of the spine. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching.
So that is going to wrap it up for this special food grilled venison backstrap recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
