First time cooking backstraps

[nofishfisherman]

My hunting buddies are coming over with the wives tonight and we're grilling up the backstraps from this years hunt. I took on the challenge of preparing the backstraps since I've never done it before and wanted to try.

I started out with a 4-5 hour marinade in apple cider and then moved to a 4-5 hour marinade in a BBQ sauce (I believe it was Sweet Baby Rays).

After the marinades I cut the backstraps into medallions and then wrapped them in thick cut smoked Nueskes bacon.

Tonight I'll grill them up, maybe 2-3 minutes on a side a most. I'm hoping its as good as I'm hoping it is.

One buddy is also bringing some South Dakota pheasent he got on an earlier trip so we should be eating good.

[Powerstroke]

Most important tip with venison is DONT OVERCOOK! Medium is as done as you'd like it or you will dry out those beautiful medallions.

I personally like rare-medium rare. SOunds like you've got plenty of moisture so put them on high heat and do just a few minutes per side depending on thickness.

That sounds awesome!!!

[nofishfisherman]

Well it was everything I hoped it would be. I grilled the medallions for 3-4 minutes on a side and that had them right at the rare to medium rare point. Absolutely amazing, even my wife and my buddies wife thought they were awesome and they both didn't even want to try them at first.

The pheasant casserole that my friend brought was also really good but besides pheasant and stuffing I'm not sure what was in it.