Grilled Venison Back Strap
The back straps of a deer are the lengths of loin on the back of a deer. These are prime cuts of meat and if treated properly, they can come out tasting like restaurant quality steak.
2 back strap deer loins (from one deer), preferably pre-brined
1/4 cup Worcestershire sauce
4 TB olive oil
3 teaspoons thyme
Salt & Pepper
Take back strap loins and pat dry with paper towels. Let the loins come to room temperature. Meanwhile, prepare grill for grilling.
Chop back strap loins into medallions about 2 inches wide (see above). Once sliced, pour Worcestershire sauce onto a shallow plate and place medallions on the plate. Sprinkle medallions with salt, pepper, and thyme and flip to let rest in the sauce and proceed to season the other side. Both sides of medallions should be seasoned and soaked in Worcestershire.
Place medallions on the grill on high heat, leaving the cover open. Cook 5 minutes on one side. Once slices have a good sear, flip and cook 5 minutes on the other side. Use the finger test to test the meat for doneness.
After medallions are cooked, wrap in foil and place them on a cutting board to rest, at least 15 minutes.
Serve with potatoes and your choice of salad.