Fabulous Venison Backstrap Recipes

GRILLED VENISON BACKSTRAP

Steps:

• Whisk all the ingredients for the marinade together in a small bowl.
• Place the venison in a sealable plastic or silicone bag.
• Pour the marinade into the bag, seal shut and massage the marinade into the venison with the bag closed.
• Marinate for at least 4 hours up to overnight in the refrigerator with the bag/venison laying flat.
• Take the venison out of the refrigerator at least 30 minutes before grilling to come to room temperature.
• Preheat an outdoor grill to 500°F.
• Using tongs, remove the venison from the bag and place on the grill over direct heat.
• Grill for about 5 minutes per side or until internal temperature reaches between 120-135°F for medium-rare to medium. (*see note)
• Remove the backstrap from the grill to a cutting board. Tent with foil and let rest for at least 10 minutes before slicing and serving.

FABULOUS VENISON BACKSTRAP

Steps:

• 1. Mix the bread crumbs, parsley, and salt and pepper together.
• 2. Dip the backstrap pieces into the beaten egg.
• 3. The roll them in the bread crumb mixture.
• 4. Cover and fry for about 25 minutes or until the meat is done.

FRIED VENISON BACKSTRAP

Steps:

• Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
• Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
• Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

GRILLED VENISON BACKSTRAP

Steps:

• 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!