Re: VENISON& BBQ RECIPES...
Backstrap Fever (revised a little)
1 1/2- 2 LBS. Trimmed
Spices- 1/4-teaspoon Meat tenderizer,
1/4-teaspoon garlic salt
2-tablespoon grill creations steak seasoning
Liquids- 5-tablespoon A1 steak sauce
5-good splashes of Worcestershire sauce
A little shy of 1/4 Cup Olive oil
(If you can find hickory smoked grape seed oil use it)
Take your backstrap and slice it 1/2- 3/4" (Trim off all the silver skin)
Lay it in a sealable bowl
Pour in the liquids, sprinkle all the seasonings over the backstrap. Seal the bowl and shake well.
Refridgerate, shake every 15 min. for one hour.
Over a hot briquette fire, grill (direct heat) 2-3 min for 1/2" and 3-4 for 3/4" thick.
The wife and I like it med. rair. The more red inside the better.
We have been doing this for some time now. My sister would never eat deer, I did this at one of our poolside BBQ's tricked her to trying it, Now every time the family come's over for our summertime outings, she expects me to cook some for her.
If any of you try this, Please give me some feedback. This is something I came up with. YUMMY