Ingredients

How to make it

  • In a skillet sauté onions, peppers and garlic in olive oil till they are tender. Set aside to cool.
  • Make sure venison is clean, take a knife horizontally and butterfly each half of the backstrap but do not cut all the way through. Take the vegetables and place them on one side of the open meat, salt and pepper, then fold closed with the other side. Do the same for the other half of backstrap. Now take the bacon strips and wrap each piece of backstrap and secure with toothpicks. The idea here is for the bacon to hold the meat together so the veggies will not fall out during cooking. (Note: presoaking toothpicks in water will prevent them from burning as fast on the grill)
  • Once this is complete place each piece of meat in a dish and pour Italian dressing over them. Marinate for at a minimum of 1 hour and rotate often.
  • Get grill good and hot, place meat grill and cook 3 to 5 minutes on each side depending on the thickness of the meat. The preferred way to cook this is medium rare. DO NOT OVER COOK!!!!!!!!!!!! Over cooked venison is DRY and will not be good.
  • Enjoy!!!!!

Reviews & Comments 4

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  • dutchie326 5 years ago
    I fix alot of my venison with Italian dressing. Very good. I may try this soon.
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    " It was excellent "
    victoriaregina ate it and said...
    Love this thanks.
    Vickie
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  • 22566 5 years ago
    Different way with Vension then I have had before.

    Thank-you

    Kind Regards

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    " It was excellent "
    tuilelaith ate it and said...
    This is so kool to have these recipes out here. In my younger days I hunted. My first deer was a 7 point buck. I got lucky and killed him with one shot. But alas never again did I do that. Now my hands, hips and legs hurt way to much to stay out in the cold long enough to hunt with out wiggling.... Thank you for these great recipes
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