"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

KEVIN'S VENISON BACK STRAP STEAK Recipe

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This recipe for KEVIN'S VENISON BACK STRAP STEAK, by , is from The McRae Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kevin McRae
Added: Wednesday, March 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 EA 1/2 INCH THICK BACK STRAP
2 EA BACON
SALT & PEPPER TO TASTE

Directions:
Directions:
TAKE THE BACK STRAP AND WRAP THE BACON AROUND THE MEAT SECURE WITH A TOOTH PICK.
IN A WHITE HOT IRON SKILLET, PLACE THE MEAT IN THE SKILLET AND PRESS DOWN ON IT TO SEAR THE MEAT, DO BOTH SIDES.
TAKE MEAT OUT AND SET ASIDE.

LIGHT THE GRILL ( CHARCOLE) AND GET IT AS HOT AS IT WILL GET, ( 900 / 1200 )
PLACE THE MEAT ON THE GRILL UNTILL DONE TURNING ONLY ONCE,
SALT AND PEPPER
"DO NOT OVER COOK DEER MEAT"

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
10 MINS
Personal Notes:
Personal Notes:
DEER MEAT SHOULD BE RARE, PINK ON THE INSIDE.( I LIKE IT VERY PINK)
DEER MEAT HAS VERY LITTLE FAT AND WILL GET TOUGH IF YOU OVER COOK IT.

 

 

 

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