peteteacher2001 Posted October 30, 2008 Share Posted October 30, 2008 Looking to grill this if possible. You guys got a good marinade and suggestions on how to properly cook this bad daddy? This is a beautiful cut and do not want to mess it up. I know that you keep this medium rare to rare correct? Quote Link to comment Share on other sites More sharing options...
Muggsy Posted October 30, 2008 Share Posted October 30, 2008 cut into 2 inch chunks get 1 quart apple cider, 1 1/2 pounds thick sliced bacon, 2 (12 ounce) bottles barbecue sauce, your choice Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. I googled this when my brother hit and killed a massive deer a year or so ago, we had it hauled and cut and ended up with more meat than we knew what to do with, we gave away a bunch of it and tried a few different recipes with the rest, this was the best of them by far! i keep it on file now. hope this helps, enjoy Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted October 30, 2008 Author Share Posted October 30, 2008 I cook goose breasts in a similar way. Was thinking about this approach too. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted October 30, 2008 Share Posted October 30, 2008 Looking to grill this if possible. You guys got a good marinade and suggestions on how to properly cook this bad daddy? This is a beautiful cut and do not want to mess it up. I know that you keep this medium rare to rare correct? definitely. it'll dry out in a hurry if overcooked. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted October 30, 2008 Share Posted October 30, 2008 (edited) Treat it like premium steak - that's what it is. I don't marinate such choice cuts. I cut wild tenderloins at least an inch thick, rub with S&P & EVOO and grill on high to med. rare. Save the fancy marinades for lesser cuts, IMO. Edited October 30, 2008 by Jimmy Neutron Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted October 30, 2008 Share Posted October 30, 2008 Treat it like premium steak - that's what it is. I don't marinate such choice cuts. I cut wild tenderloins at least an inch thick, rub with S&P & EVOO and grill on high to med. rare. Save the fancy marinades for lesser cuts, IMO. Exactly. Quote Link to comment Share on other sites More sharing options...
wirehairman Posted November 3, 2008 Share Posted November 3, 2008 Treat it like premium steak - that's what it is. I don't marinate such choice cuts. I cut wild tenderloins at least an inch thick, rub with S&P & EVOO and grill on high to med. rare. Save the fancy marinades for lesser cuts, IMO. Spot on. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted November 3, 2008 Share Posted November 3, 2008 Treat it like premium steak - that's what it is. I don't marinate such choice cuts. I cut wild tenderloins at least an inch thick, rub with S&P & EVOO and grill on high to med. rare. Save the fancy marinades for lesser cuts, IMO. That there's gospel. Quote Link to comment Share on other sites More sharing options...
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