Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, grilled venison backstrap. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Grilled Venison Backstrap is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Grilled Venison Backstrap is something that I’ve loved my entire life. They are nice and they look wonderful.
Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Easy Grilled Venison Backstrap - The best way to prepare venison backstrap! Delicious and flavorful with no gamey taste!
To get started with this particular 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:
- Take 2 lb venison backstrap cut into 2" chunks
- Make ready 1 quart Apple Cidar
- Take 1 1/2 lb Thick sliced Bacon
- Prepare 24 oz Hickory flavored BBQ sauce
This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not. Find the recipe for Grilled Venison Backstrap and other Hunting recipes at SportsmansGuide.com's Guide Outdoors. "A venison version of Filet Mignon. This is a heavenly use of the best part of a deer.
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.
For hunters, backstrap is the finest cut of meat of all. Here's how not to mess it up. For many hunters, a backstrap, or loin, is the finest cut of meat of all. 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. The Best Venison Backstrap Recipes on Yummly
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