I am so grateful to have found this recipe: it's great for everyone from beginners to experts.
My co-chef and I used venison. We let the meat marinate in cold coffee overnight (thanks for the tip!). Even though I only quickly marinated the backstrap in the Worcestershire sauce and liquid smoke mixture for a few minutes before grilling it, it still absorbed an amazing amount of flavor. No gamey taste whatsoever. I suggest wrapping the bacon around the seasoned meat before skewering the whole piece so that there's no chance of the bacon falling off during grilling.
Next time I will adhere to the original recipe completely. We incorporated a spice rub into the seasoning that contained salt because we had it on hand, and it was too much; you don't need any more salt than what is called for (the bacon + sauce combo is enough). Timing them is tricky because some pieces will cook faster than others. We would not recommend doing the full 5 minutes per side because the morsels ended up being a little too crispy, maybe just 5 minutes for the first side and 2-3 after they're turned, but they were still delicious.
Despite the slight errors above, and the fact that this was only the second time I made a dish with venison, you would never know it!
Here are some reactions I got from my boyfriend/co-chef (the hunter), his housemate (also a hunter), and two never-had-venison-before girlfriends:
"WOW- tastes just like good steak." "No gamey taste!" "Not tough or chewy at all."
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I am so grateful to have found this recipe: it's great for everyone from beginners to experts....