I cut the venison backstrap into 2" thick medallions size pieces and placed them in a container with Italian dressing to marinade overnight in the fridge. About an hour before I was ready to cook them, I pulled them out of the fridge and wrapped them in thin cut bacon using toothpicks to secure it. I let the medallions rest for a while to come up to around room temperature before taking them to the BGE.
|Italian dressing bath.|
|Bacon-wrapped and resting.|
I had just cooked some cheesy bread at high temps so I closed the vents and allowed the egg to return to about 400º. I put the medallions on direct for about 10 minutes per side until the internal temperature had reached 130º. I pulled them off and gave them a couple minutes to rest before serving.
These were very good. Venison is a typically dry meat that is very difficult to cook correctly. Cooking them to 130º internal left them moist and tender. I was very surprised with how they came out. If I ever get my hands on more venison backstrap I will be sure to try this again.
|Look at those grill marks!|
I egged a lot of food this same night including the cheesy bread concoction shown below. I rested and stretched the dough brushing on some melted butter. I added Italian and cheddar cheeses as well as some dried basil and garlic salt. I cooked it as I normally cook pizzas and it went quickly. It was a very simple and tasty appetizer.
|You can never have enough cheese. |
Forgot to take an after pic in all the fun and excitement.