Grilled Venison Backstrap

This one is easy. Grilled venison backstrap is quick cooking on the barbecue grill. A little salt, a little pepper, a little Worcestershire sauce and a little fresh garlic make this recipe a winner.

Grilled Venison Backstrap - the Recipe

Like I said, this one is pretty simple. A few ingredients, a few minutes and one hot grill are all you need.

• 1 venison backstrap
• salt
• pepper
• Worcestershire sauce
• 1 clove of garlic, chopped

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Slice the venison backstrap across the grain into one inch thick slices. Pour about a quarter cup of Worcestershire sauce into a small bowl. Add the chopped garlic to the sauce. Dip each slice of backstrap into the mixture, coating all sides.

Season the slices with salt and pepper to taste, and cook on a hot grill, directly over the heat, for two to three minutes per side. When the temperature of the venison reaches 145F, it's at the medium rare stage. At 160F, venison has reached the medium stage of doneness. At 170F, the venison will be well done.

Basting the venison loin sections with a mixture of Worcestershire sauce, beer and vegetable oil will help in keeping them moist. These are nice served alongside a cold pasta salad, a couple of grilled veggies and Texas toast. Dang, I'm getting hungry!

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