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nofishfisherman

Good night to grill - venison backstrap

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It was a prefect night to fire up the grill last night so I pulled out a pack of venison backstrap and prepared them one of my favorite ways.

I started out by cutting them into medallions about 2 inches thick, maybe a little less.  Then they got wrapped in Nueske's apple wood smoked bacon.  Then they spent the afternoon marinading in a mix of bbq sauce (sweet baby rays) and apple cider.  I just eyeball the ratios, I leave the marinade so the bbq sauce is thinned down but still thick enough you can paint it on the medallions without it all running off.  I let it sit in the fridge for the bulk of the day while I was out doing yard work and then it gets grilled up.  I shoot for about medium at most on these although with the marinade and the bacon helping keep things tender and moist you've got a little wiggle room.  I did one or two more well done for one person and they were still very tender and moist even though there was no pink at all.  I didn't take an after photo as I was in to big of a rush to start eating but here are a couple prep shots.

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Nice!  I have a backstrap portion about 10" long in a Lowry's Smokehouse marinade right now.  I will also wrap in bacon and throw on the grill tonight.

I'll try to get photos, but they always seem to get drool on them when grilling venison :)

 

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I use this marinade for all my venison then to the grill for about 4 minutes per side 150 degrees is a little to high for me I shoot for 140 and it ends up at about 145 after resting.

Ingredients
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1/2 lime, juiced
1 tablespoon dried minced onion
1 teaspoon red pepper flakes
1 teaspoon dry mustard
1/2 teaspoon Kosher salt
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1/4 teaspoon dried, minced garlic
3 dashes hot pepper sauce (such as Tabasco(R)), or to
taste
2 (4 ounce) venison steaks
Directions
Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme,
black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add
venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the
refrigerator at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove venison from the marinade and shake o㉰ excess. Discard remaining marinade.
Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes
per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C)
 

Emily's Marinated Venison Steaks - Printer Friendly - Allrecipes.pdf

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