How to Make Grilled Venison Backstrap - A Step-by-Step Guide

Grilled venison backstrap is a delicious and flavorful dish that is perfect for any occasion. Whether you're looking for a special dish to serve at a dinner party or simply want to impress your family with a tasty meal, this recipe is sure to be a hit. The tender and juicy backstrap is marinated in a savory blend of herbs and spices, then grilled to perfection, resulting in a mouthwatering dish that will have everyone coming back for more.

Venison backstrap, also known as deer loin, i...

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Ingredients

  • 2 pounds venison backstrap, cut into 2-inch chunks
  • 1 quart apple cider
  • 1 ½ pounds thick sliced bacon
  • 2 (12 ounce) bottles barbecue sauce, your choice

Information

  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Additional Time: 4 hrs 30 mins
  • Total Time: 5 hrs 15 mins
  • Servings: 4
  • Yield: 4 servings

  • 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!