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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Grilled Venison Backstrap Recipe

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This recipe for Grilled Venison Backstrap is from FREY FAMILY FAVORITES, 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:  
2 pounds venison backstrap cut into 2 inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce bottles barbecue sauce)
Directions:
Directions:
1. Place chunk's of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2-3 more hours.

2. Let meat stand at room temp. for 30 minutes until no longer chilled. Wrap each chunk of venison in a slice of bacon and secure with toothpicks.

3. Brush the grill with olive oil and place venison pieces on the grill so they are not touching. The bacon will kick up some flames. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 min. (We blackened the bacon when we cooked it) The slower, the better. Once bacon is burnt unwrap venison and dig in.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Norm and I had this before and although I am not a big venison eater I would have this again in a minute. I know there are some Frey hunters out there so I thought I would share this one.

 

 

 

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