How do you cook a deer backstrap on the grill?

Answer 1

First remember venison has no fat consequently you had better add some to keep your meat juicy. I have been told a dry rub will penetrate much faster than a liquid marinade. Use a combination spices of the flavors you like plus an absorbent such as oil, mayonaisse or mustard appled first then add your dry spices. The real trick is to keep the meat a long way from the heat and keep a moisture source close such as a pan of water. Also keep your meat thermometer in the 140 range for about 20 minutes per lb and the best way is to wrap the tenderloin with bacon, this will ensure moisture. I have seen some grillers use a spray bottle to help keep it moist. Slice backstrap into 1/4 inch thick discs, attach a jalapeno slice and bacon with a toothpick and grill until bacon is done.JN