Take your backstraps(whole, not sliced cubed or anything) and marinade them them Italian Dressing with your favorite Cajun seasons. After a min. 24 hours of marinading, wrap them in bacon and secure the bacon with toothpicks. It should take about 1lb bacon per strap. Fire up your grill, and heat it up to 300F, take some bark from a shagbark hickory and place them either on the coals in a BBQ, or over the drip guards on the gas grill under the rack. Now place the backstraps on the grill. Cook to your desire, but stay away from well done. We all know venison is better with some red in it. ENJOY
1 reply to this topic
Posted 15 July 2006 - 09:18 PM
You can hop but you can't hide. Yahi Bowmen. Its not how far you can shoot but how close to the game you get when you shoot. Sights we don't need any sights. Why waist time reloading when I can be making arrows.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users