Grilled Venison Backstrap. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
The grilled venison backstrap recipe I'm sharing with you in this article reveals how I prepare and grill one of the best plates of steak you will ever have.
It may even have you ranking venison at the top of your all-time favorite red meats.
This grilled venison backstrap gives filet mignon a run for its money for sure.
You can have Grilled Venison Backstrap using 4 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Grilled Venison Backstrap
- Prepare 2 lb of venison backstrap cut into 2" chunks.
- It's 1 quart of Apple Cidar.
- You need 1 1/2 lb of Thick sliced Bacon.
- It's 24 oz of Hickory flavored BBQ sauce.
For all of you who may not have access to venison, try this marinade with beef tenderloin or ribeye steaks. I promise you're going to love it. Venison is organic wild game, so if you are not a sportsman, it's time to either take up hunting or become friends with someone who has. Although, I strongly recommend the former.
Grilled Venison Backstrap instructions
- 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..
Coat the venison backstrap in oil and salt well. Get your grill hot, clean the grates and lay the venison on the grill. Add salt and pepper to backstrap. Crack a cold one and celebrate the hunt. Venison backstrap steaks are often referred to as "the hunter's filet mignon," as they are one of the most prized venison cuts available, and can be cooked on the grill just like a gourmet cut of beef.
