VENISON BACK STRAP

INGREDIENTS:

1/2 Venison loin strap from a very young deer
1 stick margarine
1 teaspoon salt - to taste
1/2 cup Worcestershire sauce
1 teaspoon black pepper - to taste

Slice the venison loin strap, country folks call it "back strap" around here about 1/4-inch thick.  Melt one (1/4 pound) stick of margarine in a sauce pot and add 1/2 cup of Worcestershire sauce blending together.  Heat gas or charcoal grill and have rack about three or four inches from the coals and/or flame.  Dip the venison loin strap slices into the melted margarine and Worcestershire sauce and place loin strap on grill.  Sprinkle salt and pepper on venison and cook 2 minutes.  Brush venison with the margarine and Worcestershire sauce and immediately turn venison over and brush again with the sauce mixture.  Cook 2 minutes longer. Venison should be medium-rare.  Adjust cooking time depending on the temperature of your grill. 

I prepare this as an appetizer and it usually gets eaten right from off the grill if Travis Lee Huneycutt, our first grandson or some of my hunting friends are "watching" the grill! 

Note:  If your deer is several years old, you will need to marinate in the Worcestershire sauce a few hours and slice the loin strap extra thin.  I also sprinkle Wild Bill's Dry Meat Rub which is my standard House Seasoning on the back strap prior to grilling.     

Recipe and comments by Mickey Porter February 23, 1999.