Venison on BBQ

[Austrian Hunter]

Hi Guys,
Does anyone have a good recipe for Venison backstraps on BBQ?  I know there is no fat on them so I was wondering how can I BBQ them.  Normally, I wrap them in Bacon and bake in the oven  , but I really want to try something new.  Help! 

[ICEMAN]

Yum.

I still love the old tried and true way....cut thin maybe 5/8 inch thick pieces. Get the rest of your meal ready to go first. Dredge the thin cut steaks in a bit of flour and pepper. Fry hot in olive oil, barely a pinch of salt. Remove before they are completely done, they will finish on your way to the table. Absolutely awesome way to go. We also do the same without the light coat of flour.

 

[Austrian Hunter]

ICEMAN,
Thanks!  I think this is what i try tonight.

[Gobble]

They really are too lean to BBQ IMHO. You could if you brush them with olive oil or something and sear on the flame then remove quickly.

I agree with ICE, I sear mine in hot olive oil on the stovetop just browing them on each side in med hot oil and keeping the center pink. Can't go wrong. I season mine with Durkee steak dust and fresh ground pepper and they are awesome

[huntnphool]

We had some of my moose backstraps this weekend. My wife broiled them, stuck them in the oven for less than 2 minutes and they were too done for me, brown all the way through. Still very good but next time it will be about a minute.

[Gobble]

We had some of my moose backstraps this weekend. My wife broiled them, stuck them in the oven for less than 2 minutes and they were too done for me, brown all the way through. Still very good but next time it will be about a minute.

Try the hot oil on the stovetop, you will be surprised how good they are, tender and juicy 

[whacker1]

I sear on grill at high heat on each side 2 minutes or so - center rare to medium rare. 

I also do marindate them sometimes soy, teriyaki, sesame mix and sear on high heat on grill - same as above on heat.

I like the flour and oil, but trying to keep fat/grease away.   

[KillBilly]

When I was back in N.Carolina, we would tow a pig cooker out to the hunt area. We would throw a half of deer on it and take turns during the day cooking it. As most of you know, deer will dry out fast. We would get about 5 lbs. of bacon butts and a couple of bottles of squeeze butter. We'd start bone up for about 30 minutes and seal the meat side, then turn bone down. we would then make tiny slits in the meat and baste with the butter. Then spread bacon strips all over the meat. The bacon would not only add juice moisture and flavor but the bacon was what everyone snacked on throughout the day while the cooking was going on. I don't I've ever tasted better venison than that. You talk about moist and tender... I want some......