"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Venison Grilled Whole Backstrap, by Theresa Pell, is from The Pell Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
* -------- ------------ -------------------------------- 1 whole back strap venison 1/2 cup olive oil 2 tablespoons McCormick seasoning for steak 2 cups milk or as needed 2 tablespoons soy sauce 1 tablespoon Dijon or like mustard 1/2 cup red wine 1 good dash balsamic vinegar Olivio Spray or some such Butter Spray
soak venison overnight in milk. If venison is frozen do not defrost before soaking. It can defrost as it is soaking. 4 hours before cook time, wash venison and dry well Marinate in next 7 ingredients for up to 4 hours. Turning often
Heat grill to 475
Before cooking spray venison with Olivio spray
Cook for 5 minutes on each side with grill covered . Take off grill and put on the griddle part of your grill. Turn off heat and let stand for 5 minutes with grill cover down. Put on serving plate and cover until ready to serve
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