Favorite Vension Recipes #1 - Bacon Wraped Backstrap Medallions

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Venison Backstrap, Bacon Wraped Medallions

This has got to be one of my personal favorite, best recipes for a piece of deer backstrap.

Actually, I need to give credit to Capt. Rick for this one! He introduced me to this last year while we were on a hunt in Illinois. Rick's a pretty dang good cook and he hit this one out of the park.

Typically, I like to cook enough of this for a couple meals and makes it worth going thru the trouble of grilling. I'll use one whole backstrap and you will need one package of meaty bacon to wrap it with.

Here's the list of what you'll need:

1. One full length of Venison Backstrap
2. Your favorite marinade (Worcestershire sauce, Italian dressing, etc.)
3. Seasonings (pepper and seasoned salt)
4.  Oak Hardwood to grill over

I prefer all my venison is left on ice for 4-5 days and drained daily to pull out a lot of the blood. If your serving to guests that have never eaten deer before it's a good way to go. As a matter or fact if you over do it you will have to add something to the meat just to get some kind of taste from it.

The next step is to remove the outside tendon. This is critical for all venison that is going to be grilled or fried as it is impossible to chew. On a backstrap length you can fillet it off just like filleting the skin off a fish. Just lay the strap, tendon side down and at the butt end, take a good fillet knife and make a cut across to separate the meat from the tendon enough to get your fingers on to press it against the cutting board. While pressing down with the blade flat to the cutting board, push forward while rocking the blade side to side. You'll be left with all the tendon in one hand and a perfectly clean, length of strap on the board.

You will need to cut the strap into 3/4" to 1" thick steaks. The backstrap section is perfect for this due to its small round cross section and lack of tendon, etc.

You can really use any manaride you desire but Cpt. Rick's recipe calls for a 12 hour bath in Worcestershire sauce. You'll get a lot of the marinade taste if you let it soak that long so be sure you like Worcestershire if you go that route. I have also experimented with Italian dressing with good results but It's pretty darn good just with the flavor of the bacon and hard wood coals.

After your done marinading, drain the steaks and wrap one length of bacon around each one. You can use wood tooth picks to hold it on or put several steaks on one wood or metal skewer like a kabob.

If you really want a good steak, you can't beat cooking over real wood. The flavor is fantastic. I prefer a good Black Jack Oak. Burn it down until it is not flaming and heavily smoking before putting on your meat or it may taste a little to smokey.

Grill to taste but as with all wild game meat, don't over do it or you'll dry it out even with the bacon grease. It's probably best with a hint of pink in the middle.

Tips to remember:

You do need to keep a good eye on the grill, the dripping bacon grease will flame up and burn the steaks if your not careful.

If you use kabob skewers, give a little space between each steak so the bacon will get done all around.

Most important......Don't forget to invite me!

Good Huntin'
Larry S.