It's that time again, so bust out those grills for some more tips from the meat enthusiasts at Man-B-Que. This week, Andy "Nightmare of the North" checks in to show us the perfect way to grill venison... mmmm. Read on for more and tune in next week for some delicious bacon wrapped shrimp...
Generously season venison tederloins rubbed in olive oil with blend of salt, garlic powder and fresh ground pepper. The ratios of seasoning and what seasoning you choose don't matter much at all...grilling these backstraps is the most important part.
The end goal is a nice browned crush with a cool red center. Place the backstraps on a very hot grill. You should hear them sizzle. In 2-3 minutes (or as soon as a brown crush has formed) flip the back straps. Cook another 2-3 minutes or until the center reads 110F (cool red center).
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