There is no better cut of meat than a fresh venison backstrap ready for the grill. One of the most important pieces with all venison backstrap recipes is to not overcook the venison backstrap. You can do this by first not using high heat for long periods of time drying out the backstrap. Other things are to wrap in a good, quality thick cut bacon, and marinating the venison backstrap. With that in mind, here are a few favorite venison backstrap recipes.
Venison Backstrap #1
2 pounds whole, trimmed venison backstrap
48 ounces of Lea & Perrins Worcestershire Sauce for marinade
1 ½ pounds of thick slab pepper bacon