Grilled Venison Backstrap Food

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

Provided by TIKCUF99

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h15m

Yield 4

Number Of Ingredients 4

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

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!

Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g

MARINADE FOR VENISON BACKSTRAP

Marinade for Venison Backstrap image

I made my very first backstrap tonight, and it was magnificent! I searched all over for a nice marinade, and took a little from a whole bunch of different recipes to make this simple, flavorful marinade. We also painted it over some fresh veggies and grilled them along with the venison. This marinade will also work well with pork loin, chicken, or fish. After marinating, we wrapped the backstrap in bacon and grilled it. Yummmmm.

Provided by SheCooksToConquer

Categories Deer

Time 4h5m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

6 tablespoons sesame oil
1/4 cup balsamic vinegar
2 tablespoons cornstarch
1/4 cup soy sauce

Steps:

Mix all ingredients together, stir well to dissolve the cornstarch.
Marinate meat for four hours at least. Overnight would be even better.
Be sure to brush marinade over meat while it is grilling.
Enjoy!
NOTE: Makes enough to marinate up to 4 pounds of meat.

GRILLED VENISON TENDERLOIN (BACKSTRAP)

Grilled Venison Tenderloin (Backstrap) image

This is a great recipe for backstrap. I found it on another cooking site and decided that it needed to be shared with the Zaar. It takes about 5 hours of marinading time. These also work well as an appetizer.

Provided by Teri8551

Categories Wild Game

Time 5h20m

Yield 16-20 pcs, 4 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs venison tenderloins, cut into 2 inch chunks (backstrap)
1 quart apple cider
1 1/2 lbs thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

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 barbecue 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!

Nutrition Facts : Calories 1172.3, Fat 86.1, SaturatedFat 27.5, Cholesterol 156.6, Sodium 2946.3, Carbohydrate 25.6, Fiber 2.2, Sugar 7.3, Protein 71.9

BACON WRAPPED GRILLED VENISON BACKSTRAP ROAST

Bacon Wrapped Grilled Venison Backstrap Roast image

My husband loves to fish and hunt and the boys and I love the results that come off the grill! Venison is extremely lean so the bacon not only adds flavor but the needed fat as well.

Provided by Sue Adame

Categories Roasts

Time 2h30m

Number Of Ingredients 9

Ingredients

11/2 lb venison backstrap roast
3 slice pepper bacon, thick sliced
1/4 c soy sauce
2 Tbsp olive oil
2 clove garlic, minced
2 Tbsp worcestershire sauce
1 Tbsp rosemary, dried
1 Tbsp thyme, dried
2 tsp salt and pepper

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.

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