Simple Venison Backstrap Recipe

[woodsdog2]

I marinaded the back strap whole in a glass bowl using one large bottle of A1 Steak Sauce for about 6 hours or so. Just before grilling I wrapped each half entirely with bacon (took two whole packages). Set the grill at med low heat and used a meat thermometer. Flipped both halves over when the thermometer read 90 degrees and pulled it out when it hit 132 degrees. Tented it with foil for about five minutes and voila! It was so tender I cut the medallions with a simple table knife.

 

[BRAVEHEART]

Mmmm, Mmm!!!

 

[bowhunthard88]

I marinaded the back strap whole in a glass bowl using one large bottle of A1 Steak Sauce for about 6 hours or so. Just before grilling I wrapped each half entirely with bacon (took two whole packages). Set the grill at med low heat and used a meat thermometer. Flipped both halves over when the thermometer read 90 degrees and pulled it out when it hit 132 degrees. Tented it with foil for about five minutes and voila! It was so tender I cut the medallions with a simple table knife.

I love doing this, but I'm a bacon fan anyway. I prefer to dry brine the night before cooking, then brush on the sauce 4-6 hours before (reapply at 2-3 hours in) and then brush on again at the flipping point on the grill.

 

[raisins]

I marinaded the back strap whole in a glass bowl using one large bottle of A1 Steak Sauce for about 6 hours or so. Just before grilling I wrapped each half entirely with bacon (took two whole packages). Set the grill at med low heat and used a meat thermometer. Flipped both halves over when the thermometer read 90 degrees and pulled it out when it hit 132 degrees. Tented it with foil for about five minutes and voila! It was so tender I cut the medallions with a simple table knife.

What level of "done-itude" did that temperature profile give you? Medium?

 

[woodsdog2]

What level of "done-itude" did that temperature profile give you? Medium?

I would say medium to medium rare. You can see a little bit of blood on the yellow cutting mat in the picture. If that bothers you I'd get it to maybe 136-138 or so.

 

[Fgirtyman]

I marinaded the back strap whole in a glass bowl using one large bottle of A1 Steak Sauce for about 6 hours or so. Just before grilling I wrapped each half entirely with bacon (took two whole packages). Set the grill at med low heat and used a meat thermometer. Flipped both halves over when the thermometer read 90 degrees and pulled it out when it hit 132 degrees. Tented it with foil for about five minutes and voila! It was so tender I cut the medallions with a simple table knife.

Simple as it gets. Venison Tenderloins cut in 2" strips wrap with bacon, sprinkle Montreal seasoning on them. leave overnight in fridge.
Charcoal grill to your liking. MMMM....I need to kill more deer!!!

 

[woodsdog2]

Simple as it gets. Venison Tenderloins cut in 2" strips wrap with bacon, sprinkle Montreal seasoning on them. leave overnight in fridge.
Charcoal grill to your liking. MMMM....I need to kill more deer!!!

If you cut them before you grilled them be careful they don’t dry out. I grille them whole then cut after tenting to ensure the heat gets up to the 130 degrees

 

[Iron_llama]

I did something similar with turkey "tenderloins" when I couldn't find a breast roast. Seasoned aggressively, rolled in a bacon weave, in the smoke until the probe thermometer indicated done. Leftovers got sliced up and frozen for sandwiches. I'll have to try it with backstrap sometime.