GRILLED VENISON BACK STRAP
1/2 Venison loin strap from a very young deer, sliced 1/4 inch thick
1 teaspoon salt - to taste
1/4 cup Worcestershire sauce
1 teaspoon freshly ground black peppercorns - to taste
Meat tenderizer (Sauer's or Adolph's brand)
Bill's Meat Rub
Slice the venison loin strap; country folks call it
"back strap" around here about 1/4-inch thick.
Sprinkle Wild Bill's Meat Rub and Sauer's Meat Tenderizer on both sides of
venison and let rest for 30 minutes or more coming up to room temperature. Melt
one (1/4 pound) stick of butter in a sauce pot and add 1/4 cup of
Worcestershire sauce blending together. Heat gas or charcoal grill and have
rack about three or four inches from the coals and/or flame. Dip the venison
loin strap slices into the melted butter and Worcestershire sauce and place
loin strap on grill. Sprinkle salt and black pepper on venison and grill 2 minutes.
Brush venison with the butter and Worcestershire sauce and immediately turn
venison over and brush again with the sauce mixture. Cook 2 minutes longer.
Venison should be medium-rare. Adjust cooking time depending on the temperature
of your grill.
YIELD: 4 or more servings
Above grilled venison back strap prepared on 07-10-14
and served with a roasted veggie medley, yellow rice and was outstanding.
I grilled the venison a little longer than normal since it was from an older
deer harvested in 2012 and didn't
marinate it. It was grilled between
medium and done with a few of the thicker pieces medium-rare which is the way to
serve it. You could still pull the venison apart and I didn't have to use
a "steak" knife. However, I normally prepare thicker cuts of the back
strap as the above in a venison cubed steak and gravy.
Click on the below sequence thumbnail pixs for a larger
I prepare this as an appetizer and it usually gets eaten
right from off the grill if Travis Lee Huneycutt, our first grandson or some of
my hunting friends are "watching" the grill!
NOTE: If your deer is several years old,
you will need to marinate in the Worcestershire sauce a few hours and slice the
loin strap extra thin.
Below is original pix taken when our oldest grandson was
six years old; he is 21 years old and how time does seem to fly by!
Below pix of Travis taken in 2004 or 2005 in the basement
Recipe and comments by Mickey Porter February 23, 1999 with
updates web published on 07-10-14.
LEAVING ON A
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