Venison Back Strap With Shawns Special Sauce Food

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.

MARINATED VENISON BACKSTRAP

Steps:

• Mix together the marinade ingredients in a shallow dish or a ziploc bag. Add the backstrap and place in the refrigerator. Marinate for at least 4 hours or up to 24 hours, flipping halfway through.
• 30 minutes before you're ready to cook, remove the venison from the marinade, rinse off and pat dry. Set on a clean plate and allow to come to room temperature.
• Preheat the oven to 375 degrees F.
• Heat an oven-safe cast iron skillet or staineless steel skillet with olive oil over medium-high heat. Once hot, add the backstrap and sear on all sides until a nice brown crust forms, including the ends by using tongs to stand the backstrap in the pan.
• If using an oven-safe skillet, transfer the skillet with the backstrap to the preheated oven. If your skillet isn't oven-safe, transfer the backstrap to an oven-safe dish with a little olive oil. Bake for 12-15 minutes, or until a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.
• Preheat the grill to medium-high heat.
• Place the backstrap on the hot grill and cook for 6-8 minutes, then flip and continue to cook another 6-8 minutes.
• The backstrap is done when a meat thermometer reads 130-135 degrees F. for medium-rare. Keep in mind that the internal temperature will continue to rise once removed from the heat. Transfer the backstrap to a plate and loosely tent with tinfoil for 5-10 minutes before slicing. While resting, the temperature will rise another 5-10 degrees bringing it closer to medium doneness.

VENISON BACK STRAP WITH SHAWN'S SPECIAL SAUCE

Steps:

• Season venison with light garlic salt. Let stand about 10 minutes.
• Mix all sauce ingredients and bring to a boil.
• Add meat to sauce and reduce heat to between low and medium. Cooking low and slow makes tenderloin more tender. Cook approx. an hour. Turn meat about every 15 minutes to prevent sticking and stir sauce well. Spoon sauce over meat when turning. Check meat at about 45 to 60 minutes for desired taste. Best at medium-rare or to your own preference. Remove meat to thicken for gravy if sauce not cooked down to desired thickness.

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.