Grilled Venison Backstrap Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pounds of venison back strap
½ cup red wine vinegar
1 1/2 tablespoons salt
1 tablespoon black peppercorns
3-4 jalapeno peppers, stemmed, seeded, and chopped fine
1 clove of garlic, peeled and mashed
1/4 teaspoon of oregano
1/4 teaspoon of cumin
1/4 teaspoon of smoked paprika
½ cup olive oil
½ teaspoon crushed red pepper flakes, or to taste
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Directions: |
Directions:Cut your backstrap into 1 – 1 ½ inch thick cubes and place in a zip lock baggie. Next combine the remaining ingredients except olive oil and red pepper in a bowl and combined thoroughly. Add your dry rub to the baggie and shake thoroughly coat the venison. Place the venison in the refrigerator and marinate overnight. When ready to cook open the zip lock and add the oil and red pepper flakes. Close your zip lock and thoroughly massage the wet ingredients into the meat. I like to let it stand 20 or 30 minutes on the counter.
Next, placed the chunks of venison on skewers. You can also put onion, mushrooms or whatever you like on the skewer as well.
Choose your method of cooking. You can use a charcoal grill or the broiler in your oven. Cook your meat until medium rare basting often with the sauce remaining in your Ziploc baggie. The beef should be charred on the outside and rare on the inside. Be careful not to overcook! Venison has a real nasty habit of drying out when overcook and getting really, really tough. Keep it medium rare and play close attention to your fire. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 day |
Personal
Notes: |
Personal
Notes: Again, we have a real simple basic method of cooking venison. I always use backstrap and have never tried to cut up ham. People have told me that that works so try it if you dare. Personally I don’t think it would work. See the recipe for venison roast. It’s a much better way to cook a hind quarter of venison or elk.
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