Cut backstraps into 6 in. long sections, cut a slit in them to make a pocket and marinade in terryaki and a bit of hot suace for at least 24 hrs. Stuff w/ cream cheese, mushrooms and diced jalepenos then wrap in bacon and throw it on the grill. The key is to not over cook it. I have had several people that say they don't like venison tear em up
Venison Pot Roast 4 # venison pot roast 1/2 lb smoked bacon, diced salt and pepper 8 oz tomato sauce or puree 1 cup dry red wine 1 medium onion, chopped 1 cup celery, chopped 1 tb flat leaf parsley, minced 2 tb dried oregano 1 clove garlic 1 large bay leaf 1 sprig thyme ½ tb granulated garlic 1 oz Worcestershire sauce flour water (1 ½ cup) Dust entire roast in flour on all sides. brown roast on all sides in fat. Add salt, pepper, dried oregano, granulated garlic. Place roast in crockpot Combine remaining ingredients, and pour over pot roast. Cook on low for 8 hours...meat will fall apart. I've done this recipe in a dutch oven over coals at camp as well.
backstraps wrapped in thick bacon, rubbed with fajita seasoning and grilled........ok, gotta go get back in the stand, made myself hungry!
I tried this yesterday with some leftover tenderloins from last year. Added Worcester to the honey and let sit 24 hours. Wrapped the cubes in maple smoked bacon and turned out amazing. Thanks for the tip! Sent from my iPhone using Tapatalk
I am right there with you JoCo on the Dales. I only put a small amount though in a ziploc bag full of chops and garlic powder, then I add a can of coke for 24 hours. Throw them on the grill until med rare, cant be beat.
Cut the backstrap into small steaks 1/2 inch thick... tenderize steaks with meat hammer Marinade in Italian Robusto for hours Cook on grill MELTS IN YOUR MOUTH and the Italian Robusto breaks the meat down soo soo tender !!!!!!!
