If the venison needs more time, turn it to the sides that haven't been directly exposed to the heat. Remove from the refrigerator an hour before grilling. Keep the grill cover open. How long would you grill such a small piece? Venison backstrap marinates in a sweet, garlicky soy marinade before being threaded onto skewers and grilled. I was also wondering since there’s salt in most of the marinade do I need to add any additional seasoning before grilling? Honestly, one of the best pieces of meat I’ve ever grilled. “I’m not picky about the pellets that I use since this recipe really doesn’t rely that much on smoke,” said Morgan. If he’s not casting for musky in the summer, he’s off chasing giant whitetails in the places most aren’t willing to go. Grill for 3½ minutes on one side, and then flip for an additional 3 minutes. The nutritional information listed is for the marinade and venison only. With plenty of Rut Predictions out there…, Since the dawn of creation, man has been fascinated by deer antlers. It was TO DIE FOR!!! Easy Grilled Venison Backstrap – The best way to prepare venison backstrap! Medium rare is usually perfect. If the wild meat itself is worth a king’s ransom, the sauce Morgan and his wife Missy let their guests dip the backstrap slices into is as well. Join my newsletter list to be the first to hear our latest news! Good luck! Any suggestion as to another way to cook? Responsive Web Design, Marketing and Hosting by Acorn Internet Services, Inc. °F. I know, he killed Bambi. You had me at bacon. In a shallow dish, measure and add the soy sauce, water, mirin, honey, sugar and garlic. It may even have you ranking venison at the top of your all-time favorite red meats. The hot grill seals the outside leaving the inside meat juicy and tender. Most fishing rods feature both an action and a power rating, but what do those ratings mean and how do you use them to select the right rod for different scenarios? More time resting! I use the same marinade, except soy sauce instead of the balsamic, I will have to switch it and give it a try. Read more. In this video, outdoor writer and tackle specialist Shane Beilue breaks down the difference between a rod blank’s action and power and discusses what the various ratings of each mean. ★☆ I have personally never been a fan of gamey tasting meat, but have really enjoyed some game meat when it’s cooked well, especially wild boar. Instead of backstrap medallions, or steaks as they are often referred to, he prefers to grill the backstrap whole. Once that has occurred, the next step is to marinate the meat in a refrigerator for up to 24 hours, using various Allegro, Italian dressing, and/or hot sauce products. “I’ll take the whole backstrap around and let guests slice off what they want, as thick or thin as that might be. There was an error submitting your subscription. Combine all the ingredients in a bowl and mix well. Grilled venison backstrap, twice-marinated and wrapped in bacon. Wild game is often very lean, so much so, that even wild hogs struggle to produce a decent slice of bacon. Or perhaps just differing heat. To go a step further, by starting out the grilling process over high direct heat, a bark will sear around the exterior of the steak and help retain the natural moisture of the meat, naturally tenderizing the tissues as it cooks. For many would be whitetail cooks, a fine summertime meal is deer backstrap grilled over a fire, medium rare in the middle. Thread the marinated venison backstrap onto skewers. Sam is also the owner and co-founder of Chase Nation, the reality hunting YouTube and CarbonTV film series, along with his partner, Brad Werwinski. Subscriber Services. “The biggest mistake that people make, 100-percent, is overcooking the meat,” said Morgan. I have just a 10 oz backstrap. I have personally never been a fan of gamey tasting meat, but have really enjoyed some game meat when it’s cooked well, especially wild boar. If you want it more medium cook it about 7 minutes or so on each side to 140°F. Thanks for the great recipe . Rose. Thread the meat onto skewers (I double them up so they're easier to turn), leaving a little room between each piece. Sam is a freelance writer for a long list of print and online media publications and is a co-founder of the Huntmore App and Fishmore App. Morgan stresses that it’s important to keep an eye on the backstrap during the whole process. It may be 125 years old, but the .30-30 Winchester retains its status thanks to modern loads. Don't forget that the meat will continue to rise in temperature when you take it off the heat.
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