Grilled Bacon Wrapped Venison Back Strap Food

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!

BACON-WRAPPED VENISON TENDERLOIN

Steps:

• Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
• Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

BACON WRAPPED VENISON BITES

Steps:

• In a bowl large enough to hold the venision, whisk together the olive oil, soy sauce, Worcestershire sauce, and balsamic vinegar. Add the crushed garlic, mustard, and black pepper. Set aside.
• Rinse the venison backstrap and pat dry. Cut evenly into 1 inch sized pieces.
• Place the venison chunks into the prepared marinade. Toss with your hands to coat all pieces. Cover and refrigerate for 1 - 2 hours.
• Preheat oven to 450 degrees. If your oven runs "cool", adjust to 475.
• Drain the marinade from the venison completely. Pat with paper towels to remove excess marinade.
• Wrap each piece of venison with half a strip of thick cut bacon. Wrap tightly, securing with a toothpick.
• Arrange the bacon wrapped bites seam side down onto a broiler pan or wire rack over a rimmed baking sheet.
• Bake for 10 - 12 minutes at 450. Remove from the oven and turn on the broiler.
• Stir together the barbecue sauce and water to a thin consistency. Using a brush, baste the bacon wrapped venison. Broil and baste the bites, turning FREQUENTLY, until the bacon is browned.

SIMPLE BACON WRAPPED VENISON BACKSTRAP

Steps:

• Pat the backstrap dry with a piece of paper towel. Sprinkle on the seasoning and rub it into the meat.
• Place the seasoned backstrap in a glass container or heavy duty bag. Add the vinaigrette and massage the vinaigrette into the meat. Let the meat set in the marinade for 12-24 hours in the fridge.
• About 20 minutes prior to cooking, remove the backstrap from the fridge and let it come to room temperature.
• Preheat the grill using medium heat. While the grill is preheating, wrap the bacon slices around the backstrap, using toothpicks to secure the bacon on.
• Decrease the grill heat to medium-low and place the backstrap on the grill. Grill for 8-10 minutes, depending on the thickness of the meat. Turn the backstrap onto its other side and cook for 8-10 more minutes.
• Use a meat thermometer to see if the internal temperature of the backstrap reads about 135°F. If it doesn't roll the backstrap onto a third side and continue cooking.
• Once the backstrap reaches the correct internal temperature, remove it from the grill and place it on a plate. Cover the backstrap and let it set for 15-20 minutes.
• Once the meat has set, you can cut it into slices. Serve and enjoy!

SWEET BACON-WRAPPED VENISON TENDERLOIN

Steps:

• Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
• Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
• Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
• Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
• Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
• Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
• Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
• Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
• OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
• OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
• Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
• You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
• The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.

GRILLED ANTELOPE TENDERLOIN BACON-WRAPPED AND SUCCULENT

Steps:

• Using butcher's twine, tie the antelope loin in a log shape. Place the loin in a heavy duty zip-lock bag.
• In a glass measuring cup mix the wine, soy sauce, dry mustard powder, Worcestershire sauce, honey and brown sugar. Pour the marinade over the pronghorn loin and seal the bag. Place on a dish (just in case it leaks) and set in the fridge for 1-2 hours.
• Prepare charcoal grill for indirect heat. Light the grill and wait until it reaches medium heat (350 F.) While the grill is heating up, finish preparing the tenderloin.
• Remove the loin from the marinade, blot with a paper towels, remove the butcher's twine. Sprinkle liberally with the Montreal Steak seasoning, fresh thyme and rosemary. Wrap the meat with the bacon.
• Cook over medium heat until the internal temperature reaches 135 degrees F. Cover and rest 15 minutes before slicing. The meat should reach an internal temperature of 140 degrees. Check notes for temperatures of other tenderloins.
• Enjoy a delicious piece of meat.

SWEET AND SAVORY BACON WRAPPED VENISON TENDERLOIN

Steps:

• Combine the brown sugar, soy sauce, garlic, pepper, and mustard. Coat the venison in the marinade and tightly wrap or transfer to a sealable plastic bag. Refrigerate to marinade at least 1 hour, but overnight is best.
• Preheat oven to 350 F and prepare a baking pan. Something slotted to let the drippings fall works best. That way you can baste it while it cooks.
• Remove the venison from the marinade (but don't discard) and wrap in the bacon. Drizzle the marinade over the wrapped tenderloin.
• Place in the center of the oven and bake for about 30-40 minutes, for a medium roast.
• Optional but tasty: Remove the tenderloin from the oven and turn on the broiler. Once warm, return it to the oven for just long enough to crisp up the bacon and get a nice crust.
• Let rest about 2 minutes before cutting, then enjoy!

GRILLED BACON WRAPPED PORK TENDERLOIN

Steps:

• Oil the grill grates and heat grill to high heat.
• Pat the pork tenderloin dry, and season with salt and pepper.
• Using 8 pieces of bacon (cut in half and ¾ as describe above), wrap the pork tenderloin and secure the bacon with toothpicks.
• Place the pork tenderloin on the grill. Grill over high heat for 6 minutes, then flip, and grill for another 6 minutes.
• Meanwhile, combine the ingredients for the glaze in a small saucepan, and allow for simmer for a minimum of 5 minutes. Remove from heat.
• Apply the glaze and cook tenderloin for another 3 minutes on each side, continuously basting with the glaze.

GRILLED, BACON WRAPPED VENISON BACK STRAP

Steps:

• Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
• Half cook the bacon and then wrap each steak.
• Grill to your liking.
• Of course, you never want to overcook venison.

CHAR-GRILLED BACON WRAPPED VENISON BITES

Steps:

• Cut meat into 1 1/2 inch to 2 inch chunks and place in nonreactive bowl.
• Pour marinade over meat, stir and press down to cover with marinade.
• Cover bowl, place in refrigerator for at least 8 hours (overnight is preferable.)
• About 1 hour before starting charcoal in grill, remove meat from refrigerator; drain off and discard marinade.
• Cover your work surface with freezer paper, if desired, to cut down on the mess, then lay out toothpicks or skewers.
• Cut bacon strips in half and wrap around each chunk of meat, securing with a toothpick or sliding onto skewer; continue with remainder of meat. (If extra meat remains when bacon is gone, just grill it naked!)
• Grill meat over medium-low heat (300-325 degrees F, the cooler side of the grill), turning often for about 8-10 minutes, then move to hottest area of grill and cook until bacon is mostly browned (1 or 2 minutes.)
• Remove and keep covered until serving.
• Refrigerate covered leftovers.
• NOTE: You may make and use your own marinade. Mix together: 1 cup soy sauce 3/4 cup worcestershire sauce 1/8-1/4 cup lime juice 1 clove garlic, minced or pressed 1/2 teaspoon ground ginger (optional) 1/4 teaspoon fresh ground black pepper (optional)

BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST

Steps:

• 1. Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
• 2. For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
• 3. Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
• 4. Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
• 5. Wrap bacon around roast and secure with toothpicks.
• 6. Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
• 7. Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
• 8. Remove from grill and let rest 10 minutes before slicing.