Today’s post is nothing revolutionary or anything, but we did create an impromptu recipe over the weekend that I thought I would share. Since it’s deer season and all. Oh, and have I mentioned it’s duck season here?
And in a strange turn of events, we did not have any duck for supper. We had deer instead. The excitement in our weekend was cut short. Nothing dire, but I’ll fill y’all in when and if it’s necessary. Anyway, we had some backstrap from the freezer instead, and came up with this little recipe that turned out to be really tasty.
Bacon Wrapped Venison Backstrap
– one piece of venison backstrap
– enough pieces of bacon to cover it
– 1/4 cup soy sauce
– a few dashes of worchestershire sauce
– juice of one lemon
– salt & pepper
Lay bacon horizontally and layer the pieces, just overlapping them, until you have a glorious blanket of bacon long enough to wrap your venison backstrap up nice and cozy. Set the backstrap in the center (perpendicular to the bacon slices). Wrap the bacon around the backstrap and pin in place with toothpicks.
Marinate the entire meaty bundle of joy in the rest of the ingredients for at least 30 minutes, but longer if possible. Grill until the center of the backstrap reaches 140 degrees Fahrenheit for very rare (what the following pictures show), or 145 – 150 degrees for medium rare (would have been my preference). Let rest five minutes covered in foil before slicing.
“Done-ness” was a point of debate in our household over the weekend… I would have preferred it to be more done, but the flavor was spot on. I highly recommend this as an alternative to frying (how I grew up eating backstrap most often). Although, fried is incredibly delicious, too.
We had it with some of the last of our Fall tomatoes and some fresh squash and onions.
I don’t know that I consider this a recipe, but to make “squash and onions,” just melt half a stick of butter in a skillet and cook thinly sliced yellow summer squash with a thinly sliced Vidalia onion until both are soft and smell really great. Salt and pepper to taste. At least, this is how I make my squash and onions.
And because I can’t leave you with a terribly lit picture of tomato slices, here’s another pretty Wood Duck picture.
I’ll be back tomorrow with (finally) Margarita FRIDAY!!