Type what you have

Ingredients

• ✓ venison backstrap
• apple cider
• barbecue sauce
• bacon

Instructions

1. 1 Add venison to a shallow glass or ceramic baking dish; pour in enough apple cider to cover. Cover the dish with plastic wrap and refrigerate for 2 hours.
2. 2 Remove venison from the dish; pat dry. Discard apple cider. Return venison to the dish. Pour barbecue sauce over venison; cover the dish with plastic wrap and refrigerate for 2 to 3 hours more.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Charcoal is best, but if you must, use gas.
4. 4 Meanwhile, remove venison from the refrigerator; let stand until no longer chilled, about 30 minutes. Wrap each venison chunk in a strip of bacon; secure with a toothpick.
5. 5 Arrange venison on the grill so the chunks don't touch. Grill, turning occasionally, until bacon slightly burnt, 15 to 20 minutes. The slower, the better. The bacon will kick up some flames, so be ready.

By TIKCUF99

Ingredients

• ✓ venison backstrap
• milk
• hot pepper sauce
• vegetable oil
• all-purpose flour
• salt
• black pepper
• egg

Instructions

1. 1 Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
2. 2 Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C).
3. 3 Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl.
4. 4 Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour.
5. 5 Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

By Nicole Holland Green

Ingredients

• ✓ venison backstrap
• butter
• mushroom
• onion
• garlic
• worcestershire sauce
• thyme
• salt
• black pepper
• bacon
• puff pastry
• egg yolk
• water

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Melt 1 tablespoon butter in a hot pan over medium-high heat. Brown venison in hot butter, about 2 minutes per side. Set meat aside.
3. 3 Melt remaining butter in the pan over medium-high heat. Add mushrooms, onion, garlic, and Worcestershire sauce. Sauté until mushrooms are soft, 5 to 7 minutes. Set aside and allow to cool.
4. 4 Spread thyme, salt, and pepper onto a large cutting board and roll backstrap halves in mixture to form a coating of herbs. Wrap each piece of backstrap in enough bacon to cover.
5. 5 Unfold 1 puff pastry and place first piece of backstrap into the center. Bring sides of pastry together and pinch to seal. Repeat with second backstrap and remaining pastry. Place each into an ungreased baking dish.
6. 6 Mix egg yolk and water together in a small bowl; brush tops of dough.
7. 7 Bake in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C). Continue baking until dough is golden brown, 10 to 15 minutes more.

By Ostara616