Tried a new recipe for the last of the backstraps. First marinaded meat in apple juice, recipe called for cider but I had none. Then soaked in bbq, then wrapped in bacon and grilled. Served with homemade mashed potatoes and bread. I will be cooking backstraps like this from now on, the wife isn't a huge fan on venison or any steak but she loved it. only thing I think I'll do different is tenderize the meat before. Any tips on keeping the middle from getting dry.
Inject the backstrap using a marinade injector (about $15) to keep the middle from drying out. Another thing you can do is wrap the meat in foil which will help keep the juices in. If you end up even doing it in the oven, believe it or not, you can wrap it with plastic wrap if you keep the oven under 400* (I know, it sounds stupid but it's true). Sounds delicious!
I'll definitely try injecting with the apple cider next time. Buty wife it cooked all the way. Hard mot to cook it so long.
I have to agree, was expecting pics! Great recipe tho. If your on the grill, grill some chunks of apple as well, then take a bite of bacon wrapped ven, with a chunk of grilled app'e!!!
Three hours each, but next time I will soak overnight in cider, inject with cider then put BBQ on while grilling instead of before.
Tenderize the meat with a meat hammer then 3-5 minutes on each side on med to high heat on the grill is perfect for a 1/2 inch or less thick steak....key is to only flip it once maybe twice.....venison should be slightly pink in the middle....if it is you have a melt in your mouth morsel...if its all brown you have over cooked it....great recipe man makes my mouth water Sent from my SAMSUNG-SGH-I337 using Tapatalk 2
The recipe sounds great...I'd be careful about letting it marinate in apple juice/cider overnight. The acid in apples is pretty corrosive...it could possibly turn your hard earned piece of meat to mush. At most, I'd go up to 8 hours.
