Something special for dinner
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Hotshot
Joined: Feb 2003
Posts: 11,537
Likes: 27
From: Long Beach, Ms.
Something special for dinner
The boss gave me a venison backstrap yesterday. He took the deer last Saturday.
Going to do this;
Ingredients
Directions
Going to do this;
Ingredients
- 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
- My choice KC Masterpiece
Directions
- 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. The slower, the better. Dig in, and prepare to want more!
Lead Driver
Joined: Apr 2001
Posts: 6,335
Likes: 6
From: Midwest
that does sound good! I don't go into quite that much detail,but you can't beat a good venison steak or some good deer sausage. I just about always shoot a doe before thanksgiving and then have sausage or deer sticks to take to thanksgiving dinner. they are gone in less than 15 minutes!!
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