Grilled venison recipes??

[Rag-Tag]

I was wondering what everyones favorite grilled venison recipe or method is. I know many people who say that anything besides backstrap is "too tough" if grilled but I don't really agree. Please pass along anything you enjoy and I will give it a try. I will also post my favorite if anyone is interested.

Rag-Tag

[Birdboy]

Please lets hear what you have to offer the grill gods. Football season is here and I need something new. Thanks

[Rag-Tag]

Birdboy,
I have grilled it too many ways to count and sometimes my "favorite" changes but for the past year or so this is it:

I start with a backstrap and cut it into pieces according to how done I want the meat to be. You'll see what I mean in a minute.

I then marinade it overnight in a mixture of italian dressing, balsamic vinegar, honey mustard, and a little soy or even less Dale's.

Once ready to cook I allow it to sit out of the fridge for a while.

Then I wrap each piece with bacon from Dulin & Son in Pembroke, KY. As I wrap each piece I wrap jalapeno slices under the bacon. I put as many in there as I can get to stay. I secure this by using toothpicks which have been soaked in water overnight to keep them from catching on fire as bad.
As they cook I turn them pretty often and baste them with the remaining marinade. I cook them usually on a gas grill on pretty high but place them on the top rack to help reduce flare-ups.
The trick here with the size of each piece is that grilling bacon without it burning up takes some attention. Once the bacon is done your meat must be also or you will have raw meat and cooked bacon. I prefer mine pretty rare so my pieces are a little big but any size will work as long as you are satisfied with the doneness of the meat when the bacon is done. This part took a time or two for me to learn how big to cut them. At this point the jalapenos are "cooked" and are a bit milder than you would think.

Just bring inside and remove the toothpicks and the "package" should stay together.

Rag-Tag

[Turtleky]

Man that sounds good, I have a some Back Strap left, when are you coming over to cook?

[GSP]

Told the wife tonight about reading this one, it really does sound good. I do the same thing, but I have not used the peppers. Sure will try it next time.

[Birdboy]

It has been printed and will be served at half time of the Steelers vs. Raiders game on Sept. 12 Thank You and go Steelers!!!!

[Rag-Tag]

Anyone else? I am sure there are some great ideas out there!

Rag-Tag

[P. Beyer]

I posted a bunch last year, I'll do a search & see if I can dig em' up...Too lazy to re-type them all!!!

"It makes no difference whether I got anything; it has to do with how the day was spent"

Fred Bear

[skin_dog1]

most all wild game is excellent soaked in "Dale's Sauce", wrapped in bacon and grilled rare. I occasionally use a little montreal seasoning along witht he dales sauce. Just be sure to limit the bath in Dale's to about 10 or 15 minutes. Longer than that it's too salty!

Annoy a Liberal - Work, succeed, and be happy!!!

Join The NRA and protect you're rights!

[raktrakr]

try soaking overnite in makers mark or quervo gold, i prefer mm, quervo is good with pork

[ecmbowhunter]

raktrakr...whew!!!...do you know how much it cost me to fill my tub up with cuervo gold???

take nothing but trophies.....leave nothing but gutpiles

[raktrakr]

spiced rum works good too, i saw that on tv. a fella added about a cup of rum to the babybacks and let it soak a few hrs. ecm, thats a lot of cuervo....(did i spell that wrong)

[skin_dog1]

I believe e's refering to soaking himself in the tub with the cuervo

This is what you said
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">try soaking overnite in makers mark or quervo gold, i prefer mm<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Annoy a Liberal - Work, succeed, and be happy!!!

Join The NRA and protect you're rights!

[ecmbowhunter]

hey sounds good anyway....

take nothing but trophies.....leave nothing but gutpiles

[wowsafari]

I love grilled venison. I use Montreal steak seasoning. You can get it at Wal mart in the spice aisle. I cut my meat thin so it will cook fast and get my grill hot. I sometimes soak it in Italian dressing over night and then sprinkle the seasoning on it.

[schuyler olt]

Take a whole backstrap and cut it lengthwise to butterfly it--don't cut all the way through. Stuff it with steamed boudin sausage that you've removed from the casing. Tie it with butcher's twine, and thinly coat the outside with mustard. Roll it in coarsely ground black pepper and grill over the coals until desired doneness. Personally, I prefer mine really rare. The less it's cooked, the more tender it is.

[HappyHunter]

Here is the marinade recipe that I like:

3/4 cup bourbon
1/4 cup olive oil
1/4 cup molasses
3/4 to 1 cup apple cider or apple juice (cider is best)
3 tablespoons honey
salt and black pepper

A whole piece of backstrap or tender loin marinated in this for 10-24 hours and then smoked or slow grilled is hard to beat. If you are marinating round steaks or other thin cuts I would recommend marinating for no more than 2-8 hours.

[cobbhunts]

I tkae a back strap or steak. If backstrap, butterfly down the middle lengthwise. Marinade overnight in A1 chicago steak house or A1 cajun. You will love it. I also throw on some peppers and onions. Cook til med rare

[Rag-Tag]

There is another recipe I use often in here that eliminates the gamey flavor.

[C.L.Button]

Dang,, some of them recipes made my tongue hard ! :eek: :D

[Amberjack]

After you marinate over night put one jalapeno and a dab of philadelphia cream cheese on the meat then wrap with bacon using a toothpic to hold it all together. Throw it on the pit . Great for appitizers.......

[shogan]

Take a fresh loin medallion and get a non stick skillet super hot drop in a little butter or olive oil. Put the medellion on a fork and rub each side on the skillet to warm it up eat right off the fork keep doing this until you pop.

My wife likes me to drop the loin (or sirloin) sliced to breakfast pork chop size into salt&peppered flour. Throw in some grease fry up med rare then use the rest of the flour to make gravy serve up with some mashed taters and green beans.

[ptbrauch]

Has anyone tried Worchestershire sauce? I have marinated the meat overnight with it, but I usually just put the meat on the grill, douse the top liberally with Worchestershire sauce, and then douse again when I turn it over.

I do this with beef steaks too.

[raven_over_easy]

If you like pepper you will love this recipe!

Rubbed Elk Steak:

4-8 Elk Steaks (Depending on size)
Serves 4
1 - Montreal Steak Dry Rub
1 - large Renolds Large foil cooking bags


Pre-heat oven to 350
Evenly coat Elk Steaks with Montreal Seak Seasoning( be sure to coat sides aswell) Rub sesoning into meat.

Place evenly spaced elk steaks into Renolds foil cooking bag and seal.

Place the Cooking bag onto a large 1" deep cookie pan.

Bake in Pre Heated 350 degree oven for 3-3 1/2 hours.


Serve with baked red sweet potatos and wild rice.

-Enjoy

Elk Recipes "Over Easy"

[Loomis1228]

I have to say that I rather have my backstrap cooked whole. I make sure all the fat and silver skin is taken off and then I soak it a couple of hours in salt water. Empty the water and pat it dry. Place in a casserole dish and jab little holes with the tip of your knife then pour olive oil, dales, garlic and pineapple juice over the meat. Let it marinate for several hours. I then fire up my trusty charcoal grill with LUMP hardwood charcoal (natural stuff made from oak). I get it inferno hot and I throw the bad boy on there. I place a chunk of hickory wood in the coals for a little smoke (but not too much to "smoke" the meat.) Sear it and cook it to your liking on each side. Take the meat off, take a fork and cut a bite off. I promise that you will have to smack your leg to keep from going crazy.