It Ain't Crappie But It's a Crowd Pleaser
Preparation evening before the day you're planning to cook:
* 1 - 8 pcs of deer backstraps approx 6 inches long
* Remove silver skin and remove any moisture with a paper towel
* Moderately sprinkle with granulated garlic on all sides
* Liberally sprinkle with Cavendars on all sides
* Pat seasonings into meat by hand
* Set aside on a plate for 30 minutes to an hour to allow seasonings to absorb in
Marinade Preparation:
* Combine together in a gallon ziploc freezer bag the following items:
1/3 cup bourbon
1/2 cup soy sauce
1/2 cup Kraft Zesty Italian salad dressing
5 shakes of Worcestershire Sauce
After meat has rested for 30-60 minutes place in marinade bag pushing excess air out of bag when closing
Refrigerate until next day
Cooking Instructions:
We use a Weber Kettle - pile charcoal in center of kettle, light the charcoal and allow to come up to high heat for approx 20-30 minutes
Take a four sided cookie sheet, place a cooking rack on it and put the meat on it and allow excess marinade to drip off. Do not blot marinade off.
Sprinkle a light coat of Cavendars on the meat.
When complete take to the grill and place them towards the outside of the grill and cover.
Cook for 20-24 minutes (depending on the thickness of the straps) turning the straps every 5-6 minutes 1/4 turn.
Do not over cook as venison will dry out easily.
Good Side Dishes
Baked Potato
Cooked Onions
* Large sweet onions peeled
* Score on top with a knife in both directions
* Pat of butter on top
* Sprinkle with Cavendars
* Wrap in alum foil
* Place in glass pan to catch any drippings
* Cook at 350 in oven for 1-1 1/2 hours depending on size
Grilled Asparagus
* Spray with extra virgin olive oil
* Lightly salt and pepper
When removed from grilling pan serve with fresh grated Parmesan cheese
This is an easy meal to turn out and is outstanding to serve friends and family.
Been making this for years and when word gets out there is never an empty seat at the table!
Just an added note: You can also cut the roasts into 1 1/2 inch square pieces, use the same meat and marinade preparation and grill them as kabobs with your favorite veggies.
