Back Strap Medallions

Ingredients

  • Full Strap Back Strap
  • Jalapeno Peppers
  • Bacon
  • BBQ Sauce
  • ½ Small Can Tomato Paste
  • ¼ Cups Water
  • ¼ Tsp. Each: White, Red, and Black Pepper
  • 2 Tbs. Each: Molasses, Honey, Corn Syrup & Brown Sugar
  • Liquid Smoke

Directions

  1. Start with a full strap and trim off any silver.
  2. Cut into 1″ thick medallions.
  3. Clean and halve Jalapeno peppers and blanch them in a pan with ½-inch of boiling water for about 2-3 minutes.
  4. Rinse in cold water. (The outside skin should be easy to peel off by doing this step.)
  5. Fry a pound of bacon partially, just until the slices shrink.
  6. Remove from pan and wrap venison with a slice, tuck in a half of a pepper and secure with a toothpick.
  7. Chill until you prepare the BBQ sauce (store-bought sauce just won’t be the same).
  8. In a bowl, start with ½ a small can of tomato paste and add ¼ cup water.
  9. Add pepper (white, red, black, ¼ teaspoon each or to taste). Careful with the white, it’s hot!
  10. Add equal parts of molasses, honey, corn syrup, maple syrup & brown sugar (about 2 tablespoons of each).
  11. Add a few drops of liquid smoke.
  12. Now grill on med-high heat with the bacon side down and turn constantly, basting with BBQ sauce, just until the bacon crisps.

Cooking this way will get the venison cooked med-rare. Serve right off the grill with a nice side like baked red potato with cheddar cheese topping.

This recipe contributed by forum member Whackastack. To add a recipe of your own please visit our hunting recipes forum.