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"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

Grilled Venison Back Strap Recipe

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This recipe for Grilled Venison Back Strap is from Roots & Ramblings Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Back Strap or Venison Steak
Thick Sliced Bacon

Venison Marinade
3 c Soy Sauce
1-1/2 c Water
1/4 tsp ginger
2/3 c sugar
1 c cooking sherry

Butter / Garlic dip
1 c butter
1 Tsp Garlic Powder
Salt & Pepper to taste
Directions:
Directions:
Remove membrane and fat from venison and cut into 1 x 1 x2" chunk's. Wrap each chunk with 1/2 strip of bacon and secure with toothpicks. Mix all marinade ingredients except butter in a tupperware bowl and seal the venison in the bowl and refrigerate over night.
Melt the butter and mix in garlic salt, pepper and salt to taste. Dip each piece of venison into the butter just before placing on a medium heat grill. Use the sauce to mop on while cooking. The fat and butter will cause flare-ups, use spray bottle to control fire. Turn often to cook all sides.
Personal Notes:
Personal Notes:
This is a family favorite on Thanksgiving, Christmas and cold weather grilling. The marinade is a recipe from Jan Dollar, Dumas, Tx. You must be willing to sample a nugget or two for quality check!

 

 

 

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