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Discussion Starter #1
Here's a recipe that I did a few weeks ago and it turned out great.

*Wrap the backstrap in bacon so that there is no visible venison.

*Coat entire thing in dijon mustard.

*Drizzle REAL (the fake stuff doesn't have the right amount of sugar and just won't taste as good) maple syrup over the backstrap and spread evenly.

*Put on the grill and turn every 5-10 minutes until done.

I served this to a bunch of guys who had never had venison before (one may have PETA sympathies) and they all loved it.

It's easy as that.

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