Sanders Lynge

PREPARED VENISON WITH BACON

Prep time: 6 to 7 hours

Cooking Time: 20 minutes

Serves: 4

Elements

2 lbs. venison backstrap (tenderloin)

1 qt. apple cider

1 1/2 lbs. thick sliced bacon

2 12oz. Containers of barbecue sauce

Cut venison into 2-inch c...

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GRILLED VENISON WITH Cash

Prep time: 6 to 7 hours

Cooking Time: 20 minutes

Serves: 4

Elements

2 lbs. venison backstrap (tenderloin)

1 qt. apple cider

1 1/2 pounds. thick sliced bacon

2 12oz. bottles of barbecue sauce

Cut venison into 2 inch pieces and place in a shallow baking dish. Put enough apple cider to the bowl to cover the venison parts entirely. Place the bowl in an icebox and allow to soak for 2 hours.

Remove venison from the cider and move the pieces vigorously to free them of cider. Throw away the cider that is left in the dish. Rinse the dish before putting the venison in it again.

Set the venison back in the plate and serve in the barbecue sauce nicely -- such that it covers the venison completely. To explore additional info, we recommend people take a view at: | Blog de Electrónica Electronicasi.com - Part 61053. The dish should then be covered and returned to the fridge for 2 to three hours.

Remove the venison in the icebox and allow it to stand for half an hour in normal room temperature. Next, wrap bacon pieces around each bit of venison. Safe the with toothpicks to make sure that it generally does not fall off all through grilling.

The venison is currently prepared to be barbecued. Heat the grill and brush some olive oil on the grill grate. Lay the venison packed in bacon on the hot grill. You can expect the bread to cause flame-ups, but don't fear. Allow it to get slightly burnt. It increases the smoked flavor. Change the venison a few times to make certain smooth and even cooking, and serve warm.

FILLED GRILLED PORK CHOPS

Prep time: thirty minutes

Cooking time: 20 minutes

Serves: Four