This is a great recipe for deer. It is so good that even your friends who may not like the taste of wild game will go wild about it. I have cooked this to diverse groups with rave reviews and very few can figure out that it is venison!
- 2-3 lbs of deer back strap or other prime cut. (cut to 1 1/2 – 2 inch medallions)
- 1 pint of buttermilk
- 36 ozs of apple cider or raw apple juice
- 8-12 ozs of Sweet Baby Rays™ BBQ Sauce
- 1 lb of hickory smoked bacon
- Soak the deer meat (cut to size) overnight in the buttermilk.
- Wash the buttermilk thoroughly from the meat. Put the meat in a bag with apple cider (or juice) for about 2 hours and refrigerate.
- Pour out the apple cider and replace with the Sweet Baby Rays™ BBQ Sauce. Marinade for 2 hours un-refrigerated – this opens up the meat and lets the sauce in).
- Wrap the medallions in the bacon.
- Turn the grill up on high and put the meat on one side to sear.
- Taper the heat down to around 400 degrees and cook for about 15 minutes.
- Turn the heat back up on high and flip and sear the other side.
- Taper he heat back down to 400 and cook for about 10 more minutes.
The bacon should end up with a semi-fried outside coat and the deer should be medium (thin pink line in middle). Remember: deer meat, like most wild game, tends to dry out so DO NOT over cook.
What you end up with is a nice filet sized meat portion that is sweet and tangy like this…
It is so juicy that the Gun and Gear Guy’s main squeeze didn’t even eat the bacon!