Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, grilled venison backstrap. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Garden At Home With Sarah Raven, Wide Range of Products Available Online Venison From our Devon Farmlands. Delivered from Devon to your home. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready.
Grilled Venison Backstrap is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Grilled Venison Backstrap is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. 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
- Take 1 quart Apple Cidar
- Get 1 1⁄2 lb Thick sliced Bacon
- Prepare 24 oz Hickory flavored BBQ sauce
Properly grilled venison tenderloin, or backstrap, is one of the great rewards of deer hunting, and it is one of the basic skills any deer hunter needs to know. Grilling meats in general can be tricky, but this is especially true with venison, because it is so lean you have little leeway between perfect and overdone — and overcooked venison is gray, dry and livery. Get your grill hot, clean the grates and lay the venison on the grill. Place the backstrap on the heated grill.
Instructions 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.
Get your grill hot, clean the grates and lay the venison on the grill. Place the backstrap on the heated grill. When you pull the meat off, let it rest for a minute or two before serving. Lightly brush olive oil on both sides of the backstrap to ensure full coverage. The olive oil helps to keep moisture in to prevent the venison from drying out.
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