February sucks for so many reasons. Her birthday is on the 10th, Valentines on the 14th, and the 28th is our anniversary. Oh…my…aching…wallet.
My son came home from Indy yesterday to help ease the pain, I mean to join in the festivities. Since it was a special occasion it was time for me to thaw out the very best there is, venison backstraps.
This is the Tenderloin Au Bambi. The meat of all meats. Venison Filet Mignon, the tastiest and most tender of all cuts no matter which beast it comes from. This is the kind of meat that makes Ted Nugent’s eyes bug out.
Ted tends to get carried away. I am not a big fan of name calling but Ted will be Ted. He means well.
When friend and neighbor brought me a large box of frozen, vacuum-sealed deer parts it was a huge surprise to see these in the mix. All his kills were within ten miles of where we live, that means local corn and bean fed lusciousness. Thank you sir may I please have another? Most hunters are wiling to part with some meat but rarely, and I do mean rarely will a hunter share his backstraps unless it’s at his home for a special dinner. Venison backstraps account for about .5% of the meat from one deer.
Anyone can buy venison tenderloin, it goes for only $24. per pound on the internets. All things considered its most likely cheaper than the cost of hunting them unless you live on or have access to some very productive property as friend and neighbor does.
They look similar to pork tenderloins and much smaller than beef tenderloins. One can easily toss these on the grill, pay attention and end up with God’s gift to cuisine. I prefer a method that keeps them moist and protects the tender protein fibers from charring too badly. Of course, we want them to be rare so this helps.
Simply cut the muscle into 2-3” slices. Next let them soak in apple cider for about three hours. Start the charcoal, grilling over hot coals is the only way to maximize the flavor of Bambi’s finest.
Before grilling I like to wrap each piece in a strip of bacon and fasten with a toothpick. The bacon will take the char and the fat will keep this extremely fat-free meat moist. Pork fat rules!
Next up, venison chili. Recipe coming later in the week.