Post by: Magnum_Willys on January 31, 2010, 08:27:00 PM
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!
Post by: carpsniperg2 on January 31, 2010, 08:30:24 PM
Post by: NWBREW on January 31, 2010, 08:34:45 PM
Post by: Galpster on January 31, 2010, 08:41:10 PM
I think I will go get some bacon. Yum yum
Post by: Magnum_Willys on January 31, 2010, 08:48:40 PM
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.
Post by: Alchase on February 01, 2010, 10:57:22 AM
Post by: Magnum_Willys on June 06, 2010, 09:50:38 PM
Post by: Magnum_Willys on June 06, 2010, 09:53:22 PM
Post by: Magnum_Willys on June 06, 2010, 09:58:42 PM
Post by: Magnum_Willys on June 06, 2010, 10:00:40 PM