BBQ Venison Pics - Prawn Medallions - Rub w/Luv BBQ- One-eyed-Monster

[Magnum_Willys]

Just tried this classic recipe tonight - you've probably seen it but here its new to some of us.  Used Corn-fed Iowa whitetail backstrap and it was great.  It was a tough old buck so I tenderized it with a Chef-Master multiblade tenderizer which always helps.  Came out tender and tasty.



Venision BBQ Medallions

Ingredients
2 pounds venison backstrap, cut into 2 inch chunks, 1 quart apple cider (Not vinegar) , 1 pound bacon, 1 bottle barbecue sauce.

Directions
Tenderize chunks with fork or tenderizing knife as desired.  Place chunks of venison into a shallow baking dish or Ziploc bag, and pour enough apple cider in to cover them.   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 3 to 4 more hours.
Preheat an outdoor grill for high heat. 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 crisp – some parts will be burnt – that’s ok.  If gas grill use medium under meat and high on outside.  20-25 minutes. The slower, the better.   When bacon is crisp and center is just losing pink its ready.  Dig in, and prepare to want more!

[carpsniperg2]

man i am hungery as is but now that i saw this i am going to have to go get somthing to eat and take some elk steaks out for tomarrow.

[NWBREW]

That looks good....

[Galpster]

That is a darn good recipe. I have used it before. If your deer is not an old buck then you can skip the apple cider. The apple cider vinegar is used to tenderize and take some gamey taste away. My father always used scotch mixed with water. It did real well at removing that gamey taste from real old bucks.

I think I will go get some bacon. Yum yum

[Magnum_Willys]

Here was a prawn-stuffed backstrap version I did last week.  Came out very good but I found out I should have used fresh mushrooms in the sauce and have changed the recipe for the sauce replacing some of the butter with chicken broth (credit my wife !)

Ingredients:
1 whole venison backstrap, 1/2 -1 cup Italian salad dressing,  12 whole shrimp, cooked and peeled, 1 teaspoon Old Bay seasoning, minced garlic, 1 tablespoon butter, melted, 2 teaspoons lemon juice, 6 slices bacon
Cut the backstrap lengthwise to within 1/4 or 1/2 inch of bottom to butterfly. Place meat in Italian dressing and marinate overnight or at least eight hours. ( I used juice from 1 lemon, two tsp. sea salt, half cup olive oil, 1 tsp. garlic powder and a tablespoon of italian herbs ) .  Cook shrimp in butter, galic and Old Bay seasoning and peel ( or use peeled if you must) . Place shrimp end to end inside loin. Melt butter in microwave and add lemon juice; drizzle over shrimp. Close meat around shrimp and secure with toothpicks or string.   Loop bacon strips around backstrap and secure with toothpicks. Place backstrap in a broiler pan and roast at 400 degrees for about 45 minutes or until medium ( slightly pink) .  Forgot: I used broil the last few minutes to crisp bacon - some put it on the bbq the last 10 mins instead.  Meanwhile, prepare wine sauce.

Wine Sauce, 1/4 cup real butter, 1/4 cup chicken broth, 1/4 cup finely chopped onion , 1/2 cup sliced FRESH mushrooms , 1-2 large garlic cloves, minced , 1/2 cup white wine ( sauvingnon blanc) , 1/2 teaspoon Worcestershire sauce, Melt butter. Sauté onion mushrooms and garlic until tender. Add wine and Worcestershire sauce and simmer slowly to reduce to about half. To serve, slice backstrap into medallions between the bacon, remove toothpicks, and spoon on wine sauce.

With canned mushrooms the sauce didn't have enough color to it as you can see.

[Alchase]

That looks awesome! You made my mouth water, lol

[Magnum_Willys]

Tried out the Rub With Luv Smoky BBQ rub on some chicken the other day. That's some tasty stuff with a little bite.

[Magnum_Willys]

Then gave their BBQ sauce a spin on some baby back ribs.  Might be my new favorite.

[Magnum_Willys]

Who hasn't had a One-eyed Monster for breakfast ?
 

[Magnum_Willys]

Nothing like a nice Iowa Whitetail roast and fixins on a rainy Sunday !