Sunday, March 28, 2010

Grilled Venison Backstrap

The massives amonts of venison is getting smaller in our freezer!  I have 2 6 lb venison backstraps so my husband and I decided to try a new recipe with part of them.  I never knew this but the backstrap/tenderloin is the best cut of the deer.  This recipe received 5 stars from those that tried it on AllRecipes, and I have to agree.  The meat was so flavorful from the apple cider marinade and I couldn't even tell that I was eating deer. It truly tasted like filet mignon or another tender cut of meat.  We will definitely make this again!

Source:  AllRecipes


2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice


Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.

Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.

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. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes.

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