Venison backstrap ISO recipe.

[Stoneage]

I've been gifted with a 3/4 lb venison back-strap by neighbor.
Open for suggestions to grill/BBQ/smoke or roti it well.
Bacon-wrapped has been suggested & marinating in apple juice too.

[bbqking01]

My vote says just spg. Grill til medium. Slice then eat.


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[JMH]

Hot & fast, and it will go REAL fast.  DO NOT overcook, or be worried about it's 'wild' nature; as long as the hunter dressed it timely and cooled the meat quickly it's no different than eating med-rare beef.

It will be exceptionally lean, and will cook FAST.

[Lilyankee]

I cook this stuff regularly, it's fantastic. I like salt garlic and pepper. Baste the "log" with EVOO after seasoning and let marinate in a bag/pan for a little bit. Reverse sear and pull at 130, and it will climb to 135ish. I always throw some chips or a chunk of wood on just before the meat goes on.
Also worth trying, indirect hot cook on kettle with wood on your coals, finish in a cast pan spooning butter. It's lean, so the butter just brings back some fat. I'll put my pan right over the coals and finish it.

Cut your steak portions off and enjoy.



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[Stoneage]

Thanks for all the recipes.
I went with something I knew, brined in apple juice & bacon-wrapped.
They were a really nice gift from my new neighbor & I didn't want to mess them up by going fancy.
Buttery soft & zero gamey taste.
The Mrs was  skeptical she's had some "iffy" venison from other sources. some so bad even "Robusto Italian Dressing" couldn't hide the uric acid taint. Even she was impressed!