Grilled Venison Backstrap Or Tenderloin |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 68 |
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Great way to cook vension and great snack while waiting for the main meal. Ingredients:
1 whole venison backstrap cut in half. |
2 to 3 garlic cloves diced |
1 onion sliced |
1 bell pepper cut into strips |
4 to 6 strips of bacon |
1 bottle of italian dressing |
salt to taste |
black pepper to taste |
toothpicks |
Directions:
1. In a skillet sauté onions, peppers and garlic in olive oil till they are tender. Set aside to cool.
2. Make sure venison is clean, take a knife horizontally and butterfly each half of the backstrap but do not cut all the way through. Take the vegetables and place them on one side of the open meat, salt and pepper, then fold closed with the other side. Do the same for the other half of backstrap. Now take the bacon strips and wrap each piece of backstrap and secure with toothpicks. The idea here is for the bacon to hold the meat together so the veggies will not fall out during cooking. (Note: presoaking toothpicks in water will prevent them from burning as fast on the grill)
3. Once this is complete place each piece of meat in a dish and pour Italian dressing over them. Marinate for at a minimum of 1 hour and rotate often.
4. Get grill good and hot, place meat grill and cook 3 to 5 minutes on each side depending on the thickness of the meat. The preferred way to cook this is medium rare. DO NOT OVER COOK!!!!!!!!!!!! Over cooked venison is DRY and will not be good.
5. Enjoy!!!!!
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