This is stupidly simple, but its my favorite new way to eat steaks. Take your backstrap steaks (butterflies) and throw them in a bowl. Dump about a healthy amount of Worchestershire sauce into the bowl with them, cover, and shake them up really well, making sure all the meat is covered. Marinate for at least 5 hours or more. I like to do it all day. Then, take each steak and wrap with a slice of bacon, using a toothpick to hold it on and throw them on the grill. Make sure you don't over cook, they should be a little pink in the middle. I can't eat them like this enough. Its almost ridiculous... I'm going through steaks like crazy. LOL
Ill have to try this. I have some that i haven't cooked yet since i didnt know how to do it but now i have idea so thank you.
That's about how I do it as well, I add minced garlic and a bit of black pepper while marinating. Another good marinade to try is Weber's mesquite. Usually in the chilli, taco and gravy seasoning aisle, you add a bit of oil and water to it. It's my favorite store bought marinade. The one that looks like this
i made some tenderloins the other day, wrapped em in bacon and cooked em on the grill until bacon was super super crispy, i was in love!
It's like having a bunch of Jim Gaffigans around here. Haven't tried bacon wrapped venison, yet. I'm on the fence about possibly wasting good venison and bacon. That'd be a double whammy. Not sure if I'm ready to roll those dice yet.
Personally i think simple salt, pepper, and garlic. but in the restaraunts ive worked in whenever ive brought in venison wrapping it in bacon was just a technique to get the flavor of the bacon so just cook it long enough to flavor the meat and then cook it to a medium on the grill but thats just me
I do the same thing with A1 peppercorn. I use long wooden skewers . It is a little easier and faster to get them on the grill. BTW Im a big Gaffagin fan. The other day on twitter he said "I was watching tv without eating, Its like I was working".
I understand the fear of messing up either of those fine meats. It is worth it. Tried this year for the first time and I double wrapped. My biggest fear was getting the loins overdone. They turned out rare and were very tasty. Very good to eat loin wrapped with bacon over the grill.
all this grilling!!! I just cooked my backstrap by cutting it into steaks and butterflying them, dipping them into egg batter, then dipping them into bread and cracker crumbs and deep frying them...they where great!!!
I wonder if you can do that but add bacon. Wrap in bacon dipped in egg then cracker crumbs then fry. I think I would eat my foot if I did that to it .LOL
That is the only venison steak I enjoy. No W sauce though, I spray with Pam and sprinkle Season All and Garlic. I like mine very rare... a little gray on the outside and warm in the middle... Just enough for the blood to run off a little clear. Great for ducks, dove and quail too.
