bdidaho
New member
Dana made me hungry with his pan seared steaks but I didn't have the cream on hand and didn't want to go to the store. So I used a pork tenderloin recipe from Alton Brown and used venison back strap instead. When I cut my deer I leave the back straps in roast size pieces, then I can grill them whole or cut them into finger steaks, butterfly steaks for that, etc. Since the deer I shoot are only about a third the size of "Little O" s or some of the monsters most of you shoot, the back straps are only about the size of pork tenderloins anyway.
First, mix together,1/2 cup fresh lime juice(Yes, fresh squeezed), 1/4 cup honey , 1 1/2 tsp Kosher salt and 1/2 tsp garlic powder. Marinade the back strap for at least 6 hours(overnight works good too)in the fridge in 1/2 the marinade and save the other half for later. Tie the meat every couple of inches to make the meat cook evenly. Make a foil pouch to hold the roast when it is done. Grill over direct heat, either hot coals or propane for 12 minutes, turning and basting every 2 minutes. Using a instant thermometer, check temp to see if it is done the way you like it(it will continue to cook while it rests so don't overcook it). Mine are usually done by this time but if you have a larger roast or like your meat medium to well, cook with indirect heat until done so you don't incinerate the outside. So if you use propane, turn off one burner and put the roast over the off burner and keep the other burners on. If you use coals, make sure there is a spot with no coals when you start so you can move it there. When the meat is done, put it in the foil pouch with the other half of the marinade you saved and seal up the pouch and let it rest for 10 minutes. Remove the ties and slice on the bias, pouring the remaining juices from the pouch over the meat.
Sorry the presentation sucks but this was ad lib. Next time I'll make it worthy of Hunt Talk.
Bon Appetit, BD
First, mix together,1/2 cup fresh lime juice(Yes, fresh squeezed), 1/4 cup honey , 1 1/2 tsp Kosher salt and 1/2 tsp garlic powder. Marinade the back strap for at least 6 hours(overnight works good too)in the fridge in 1/2 the marinade and save the other half for later. Tie the meat every couple of inches to make the meat cook evenly. Make a foil pouch to hold the roast when it is done. Grill over direct heat, either hot coals or propane for 12 minutes, turning and basting every 2 minutes. Using a instant thermometer, check temp to see if it is done the way you like it(it will continue to cook while it rests so don't overcook it). Mine are usually done by this time but if you have a larger roast or like your meat medium to well, cook with indirect heat until done so you don't incinerate the outside. So if you use propane, turn off one burner and put the roast over the off burner and keep the other burners on. If you use coals, make sure there is a spot with no coals when you start so you can move it there. When the meat is done, put it in the foil pouch with the other half of the marinade you saved and seal up the pouch and let it rest for 10 minutes. Remove the ties and slice on the bias, pouring the remaining juices from the pouch over the meat.
Sorry the presentation sucks but this was ad lib. Next time I'll make it worthy of Hunt Talk.
Bon Appetit, BD
Yours looks a little more appetizing. Thanks looks great
