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Eat What You Kill - Game Recipes, Food Prons


Anastasis

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Does the back strap stand up to the braising? What's the consistency of it? I grilled a back strap the other day and frankly I just don't care for it. I need to figure out some "go-to" venison recipes because I don't care for it but my ten year old has started killing deer.
Try this grilled back strap recipe.
I do a little pre-cook to the bacon so it gets crispy if you are using a smoker. If bbq grill, the bacon will crisp up just fine.
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On 1/28/2025 at 11:58 AM, DalTxHornFan said:

It's all about the temperature.  I'd pull at 130 and let it rest.  (I am not afraid of rare meat!)

Totally agree with this - Grilling backstrap is my goto and I never let it get above 130 degrees. Medium rare blackstrap with a baked potato always hits the spot.

Edited by hornmpa96
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