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 […]
The post Venison Backstrap Recipes appeared first on VA Outdoors - Virginia's Premier Hunting, Fishing, and Outdoors Source.


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 Recipes

Venison Backstrap #1
Ingredients
2 pounds whole, trimmed venison backstrap
48 ounces of Lea & Perrins Worcestershire Sauce for marinade
1 pounds of thick slab pepper bacon

  1. Place the venison backstrap into a large ziplock bag, or container (with cover) and add all the Worchester sauce. This should almost completely cover the backstrap.* If not, you may need rotate the backstrap halfway through marinating.
  2. Marinade the backstrap for at least 12 hours longer for a stronger flavor.
  3. After marinating, remove the backstraps from the refrigerator and let sit for at least 30 minutes. After sitting, remove from the marinade and wrap the backstrap in the thick cut bacon.
  4. Preheat your grill on medium high and cook the backstrap until an internal temperature of 135 for medium rare. If cut longer and at a high internal temperature, the venison backstrap will become dry.
  5. Let sit for 10 minutes before carving.

The post Venison Backstrap Recipes appeared first on VA Outdoors - Virginia's Premier Hunting, Fishing, and Outdoors Source.


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