GRILLED VENISON BACK STRAP

INGREDIENTS:

1/2 Venison loin strap from a very young deer, sliced 1/4 inch thick
1 stick butter
1 teaspoon salt - to taste
1/4 cup Worcestershire sauce
1 teaspoon freshly ground black peppercorns - to taste (Tellicherry)
Meat tenderizer (Sauer's or Adolph's brand)
Wild 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

The back strap is more done than I usually prepare it!  Walked away from the grill.........

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 screen view:

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 "Man Cave":

Recipe and comments by Mickey Porter February 23, 1999 with updates web published on 07-10-14.

The above venison loin aka back straps were grilled over hot charcoal for the Grand Boys on 12-25-2020 and off the chain good!  View this link to see how those boys are now men!

Web page updated by Bill aka Mickey Porter on 12-25-2020.