Best Grilled Venison Scape Sandwich Recipes

GRILLED VENISON BACKSTRAP

Grilled Venison Backstrap image

Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.

Provided by TIKCUF99

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h15m

Yield 4

Number Of Ingredients 4

Ingredients

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider
1 ½ pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Steps:

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. Dig in, and prepare to want more!

Nutrition Facts : Calories 1436.2 calories, Carbohydrate 95.1 g, Cholesterol 308.6 mg, Fat 82.7 g, Fiber 1 g, Protein 71.8 g, SaturatedFat 27.7 g, Sodium 3441.3 mg, Sugar 72.4 g

GRILLED VENISON STEAKS

Grilled Venison Steaks image

My husband loves to hunt and always brings home venison. I'd never cooked venison before and had to learn fast. This quick and flavorful marinade that can be used on venison or other cuts of meat. Great served with mashed potatoes.

Provided by tcasa

Categories Venison Recipes

Time 8h55m

Yield 4

Number Of Ingredients 13

Ingredients

1 pound 1/2-inch-thick venison steaks
1 pinch garlic powder, or to taste
salt and ground black pepper to taste
½ cup olive oil, or more to taste
¼ cup balsamic vinegar
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 sprig fresh rosemary
1 sprig fresh parsley, roughly chopped
4 leaves fresh basil, roughly chopped
salt and ground black pepper to taste

Steps:

Place venison steaks in cold water for 20 minutes to remove extra blood, changing the water halfway through depending on how bloody the meat is.
While the steaks are soaking, combine 1/2 cup olive oil, balsamic vinegar, onion, garlic, Worcestershire sauce, Dijon, rosemary, parsley, basil, salt, and pepper in a 1-gallon zip-top bag.
Remove steaks from the water and pat dry. Season both sides with garlic powder, salt, and pepper. Place in the zip-top bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Preheat an outdoor grill on high heat for 10 minutes and lightly oil the grate.
Remove steaks from the marinade and shake off excess. Discard the remaining marinade.
Cook steaks on the preheated grill for 3 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read at least 135 to 140 degrees F (57 to 60 degrees C).
Remove from the grill and let rest for 10 to 15 minutes. Slice into strips, drizzle with olive oil, and serve.

Nutrition Facts : Calories 415.7 calories, Carbohydrate 6.7 g, Cholesterol 96.4 mg, Fat 31.1 g, Fiber 0.6 g, Protein 26.7 g, SaturatedFat 5 g, Sodium 202.6 mg