Grilled Venison Backstrap

How to cook Grilled Venison Backstrap

Ingredients: 2 pounds venison backstrap, cut into 2-inch chunks 1 quart apple cider 1 1/2 pounds thick sliced bacon 2 (12 ounce) bottles barbecue back talk, your fitting

Directions: Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Stretch over, and refrigerate appropriate for 2 hours. Get rid of, and pat sear. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, offset, and refrigerate seeking 2 to 3 more hours. Preheat an outdoor grill for high eagerness. Charcoal is excellent, but if you essential, use gas. Remove meat from the refrigerator, and let stand respecting 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 libidinous, and place venison pieces on the grill so they are not soul-stirring. The bacon will kick up some flames, so be alert. Grill, turning on occasion, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!


Cook time:20 Min

Ready in:20 Min

Serving recompense:4 peoples

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