Grilled Venison Backstrap
Grilled Venison Backstrap

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, grilled venison backstrap. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. 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 foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Grilled Venison Backstrap is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook 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. Prepare 2 lb venison backstrap cut into 2" chunks
  2. Make ready 1 quart Apple Cidar
  3. Make ready 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.

So that’s going to wrap this up with this special food grilled venison backstrap recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!