Backstrap recipee

[jmrob93]

I ran out of my usual marinade and substituded the Ken's balsamic vinagrette in the fridge with montreal steak seasoning---- wrapped each piece in bacon on a sc=kewer and cooked on high on the grill

wow--the balsamic really takes some of the wildness out of the backstrap ---I really liked the texture of the meat--lean and meaty

 

[C-Man]

Soaking in milk will also take out some of the gameyness in venison.

 

[Beef]

I took a huge doe tonight with my bow. I plan on having some backstrap real soon.