Grilled Venison Backstrap

Grilled Venison Backstrap
  • PREP TIME
    25 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    5 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    1.0K

Experience the ultimate in game-day grilling with these succulent venison morsels. Marinated twice for maximum flavor, each tender chunk is swathed in crispy bacon, creating a symphony of smoky, savory delight. Think of it as the venison world's answer to filet mignon – a truly heavenly way to enjoy the finest cut.

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DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Immerse the venison chunks in apple cider within a shallow glass or ceramic dish. Ensure the venison is fully submerged. Cover with plastic wrap and refrigerate for 2 hours to tenderize and infuse with subtle sweetness. (Prep time: 5 minutes, Marinating time: 2 hours)

Image Step 02
02 Step

Recipe View 10 mins Remove the venison from the apple cider marinade and pat dry with paper towels. Discard the used cider. Return the venison to the dish, and generously coat with your favorite barbecue sauce. Cover and refrigerate for an additional 2 to 3 hours, allowing the flavors to meld deeply. (Prep time: 10 minutes, Marinating time: 2-3 hours)

Image Step 03
03 Step

Recipe View 10 mins Prepare your grill for high heat. For an authentic smoky flavor, charcoal is highly recommended; however, a gas grill can be used if necessary. Lightly oil the grill grate to prevent sticking. (Prep time: 10 minutes)

Image Step 04
04 Step

Recipe View 5 mins Remove the marinated venison from the refrigerator and allow it to sit at room temperature for approximately 30 minutes to ensure even cooking. This will help the meat cook more evenly. (Prep time: 5 minutes, Resting time: 30 minutes)

Image Step 05
05 Step

Recipe View 20 mins Wrap each venison chunk with a strip of thick-cut bacon, securing it with a toothpick. Ensure the bacon is wrapped tightly to prevent it from unraveling during grilling. (Prep time: 20 minutes)

Image Step 06
06 Step

Recipe View 15 mins Carefully arrange the bacon-wrapped venison chunks on the preheated grill, ensuring they are spaced apart to allow for even cooking. Grill, turning occasionally to achieve crispy bacon on all sides, for 15 to 20 minutes. Be mindful of flare-ups from the bacon fat, and adjust the heat as needed. The slower the cooking process, the more rendered and flavorful the bacon will become. (Cook time: 15-20 minutes)

For an extra layer of flavor, consider adding a splash of bourbon to your barbecue sauce marinade.
Experiment with different wood chips when grilling with charcoal to customize the smoky flavor profile. Hickory, applewood, or mesquite all pair well with venison.
If you prefer a sweeter profile, consider a brown sugar rub under the barbecue sauce.
Be careful not to overcook the venison, as it can become dry. Use a meat thermometer to ensure the internal temperature reaches 130-135°F for medium-rare, or adjust according to your preference.
For easier handling, soak your toothpicks in water for 30 minutes before using to prevent them from burning on the grill.

Genoveva Wiza

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RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 343 Ratings)
Total Reviews: (5)
  • Misael Vandervort

    This recipe was a game-changer! The double marinade made the venison so tender and flavorful.

  • Kirstin Spinka

    I tried this with a homemade bourbon barbecue sauce, and it was out of this world!

  • Samanta Cruickshank

    The bacon adds the perfect amount of saltiness and smoky goodness. My family devoured it!

  • Christelle Oberbrunner

    Great recipe! I used maple bacon, which added a touch of sweetness that complemented the venison perfectly.

  • Camylle Paucek

    I was a little nervous about grilling venison, but this recipe was so easy to follow, and the results were amazing.

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