Last night at the BBQ

[Guy Miner]

Ah... nice!

My wife sauteed some mushrooms. I opened the red wine. My son made a great salad.

Whitetail backstrap steaks marinated for a couple of hours in balsamic vinegar and some mild spices...

When the coals were still hot, but burned right down low I put the tiny steaks on the grill for only a few minutes. A little longer for Mama, a little less for me... Oh man, great meal! :grin:

 

[jmad_81]

Grilling season is open! I love this time of year.

I'm going to try some bacon wrapped elk tender loin this week!

 

[Guest]

Sounds great, Guy. Care to share the spice/marinade recipe? I'm always looking for new ways to prepare venison on the grill. I'm going to be wrapping a backstrap in bacon sometime soon and I usually marinate it or rub it before I tie the bacon on. Cook it slow, with some apple or alder wood chips, on the grill, much like a pork loin. Makes for a mighty good meal, and almost never leftovers...

 

[DrMike]

And it sounds delightful, Guy. I made Mama happy on Friday evening. We went for a five km walk, and as soon as I got home, I made a salad plate--spinach, sliced red and yellow peppers, thinly sliced purple onion, and a few other assorted greens. Then, I had some nice elk steaks partially thawed which I thinly sliced and sauteed in sesame oil, lightly dusting them with ancho peppers, Kosher salt and smoked paprika. She loves salads (the death of me), and she thought this one was just perfect when dressed with a Vidalia onion sauce. Even I had to admit it was pretty good.

 

[JD338]

Sounds great!

Jake, its always grilling season at my house. All year long, even in rain, sleet and snow! :mrgreen:

JD338

 

[SJB358]

Man, that all sounds pretty good fellers! My mouth is watering. If I could just get Jim to ship me some of his ribs I would be in business!

 

[Guy Miner]

"Care to share the spice/marinade recipe?"

A little embarrassed - was in a hurry, so I just grabbed some store-bought balsamic vinegar salad dressing... Added some black pepper and a little garlic, and well, that was that. Good to go.

 

[6mm Remington]

Rain, sleet, or snow shall not keep the dedicated griller from his hot coals!

 

[Guest]

No need to be embarrassed, Guy. I just wanted to be able to properly duplicate it. I have my favorite recipe for dove breasts that is so simple it's almost criminal. Wash the dove breasts, put them in a bowl, and cover them with Kraft Zesty Italian Dressing. Marinate 2-12hrs in the fridge, then pull them out, wrap a strip of cheap, fatty bacon around them, and grill until done through. Easy, delicious, and the whole family likes it. Works for chicken, too, though for those I use skinless thighs instead of breasts. Too big for a slice of bacon, otherwise.

Thanks for the info. May try the balsamic dressing route on some backstrap soon.