Reviewed: Jan. 21, 2008

I'm not a venison fan but this was absolutely amazing! I finally found a way to cook venison that I can enjoy with my husband who is an avid hunter! I used apple juice instead of cider and it turned out fine. Also, I turned this into a kabob with cherry tomatoes, onion, & bell pepper. It was fantastic and I can't wait to make it again.

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Kristin Marie

Cooking Level: Expert

Living In: Crawfordville, Florida, USA

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Reviewed: Jan. 7, 2008

This tastes great. I put them on skewers instead of separate toothpicks. Since it was too cold to use the grill, I broiled the for 10 minutes on each side and they turned out wonderful. The taste of the cider and barbeque blended very well together. (I used Sweet Baby Ray's) I will definitely be using this recipe again!

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KAW

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Reviewed: Jan. 3, 2008

This is by far the best way to cook venison, needs absolutely no alterations!

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mlgreenw

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Reviewed: Dec. 27, 2007

this was awsome, i have tried deer in a lot of ways but this has to be my favorite, thanks

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Scott T.

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Reviewed: Nov. 18, 2007

This worked great! Didn't change a thing. I was worried that I would ruin the "best" cut of meat, but was wonderful. Impressed my husband who has been hunting for years.

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eating good in AZ

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Reviewed: Nov. 7, 2007

An awesome way to introduce venison to non-hunters and a good way to impress old hunters. Everyone loved it and said it was better than beef or any other venison they have ever made. I can't wait to get another DOE!

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bowhunter

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Reviewed: Oct. 22, 2007

As a lifelong hunter and venison consumer I can vouch that this is a pretty good recipe. I have one major qualm though. The backstrap steak is the equivalent to the "new york strip" not the filet mignon. At least in Georgia we refer to the loin as the backstrap and the tenderloin as the tenderloin (which is where the filet comes from).

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ryan

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Reviewed: Oct. 5, 2007

I don't really care for venison, but this was pretty good to me. I sent most of it with my husband to work, and he said I had two proposals, two offers to move me in, and a few "If your wife cooks like this all the time, no wonder you're so big!"

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AMANDAM1224

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Reviewed: Sep. 14, 2007

These were pretty good. I marinated in apple juice (no cider to be found), so maybe that is where it went wrong for me. Still good, but not out of this world.

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faust4ever

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Reviewed: Jun. 28, 2007

My husband and his family are long time hunters. They were very skeptical about this recipe, I decided to use whitetail and they couldn't believe how delicious it turned out! They took this recipe to share with their fellow hunters, and want to try it on other types of wild game. Thanks so much for sharing this recipe.

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Toni

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Reviewed: Jun. 26, 2007

My husband is an avid hunter who has been eating deer for YEARS. This recipe was my first time preparing it, and he said it was the best he ever tasted!

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AnniePitts

Home Town: Staunton, Virginia, USA

Living In: Fort Polk, Louisiana, USA

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Reviewed: Jun. 7, 2007

This sounds wonderful, but venison is not widely available here in Australia. Would beef be okay - some of my friends would suggest kangaroo, but I dislike the taste.

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Susan H

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Reviewed: Jun. 1, 2007

The best tasting beef (opps venison) there is.

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Timmer

Living In: Oconomowoc, Wisconsin, USA

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Reviewed: Mar. 18, 2007

Being from North Dakota, I have been eating venison since childhood. This is by far the best venison that I have had.

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mjnauert

Cooking Level: Intermediate

Home Town: Sherwood, North Dakota, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 4, 2007

Very tasty! I live in the hill country of Texas, we eat alot of venison. Try this recipe and add a jalapeno slice before you wrap the bacon around the venison. This gives it a little zest.

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Cristy

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Reviewed: Feb. 1, 2007

This was the first time I ever cooked venison and my hunter-husband couldn't believe that it tasted so delicious! He has been hunting for all of his life and he never tasted venison so good. He kept asking what the secret was. I suppose double-marinading is the secret...no other recipe I researched required the double dose. Kudos to a great recipe!

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JenniferMayaHaan

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Reviewed: Jan. 15, 2007

I really don't like deer. I had never even tried it until I married an avid hunter who likes to bring his game home. No matter how much I soaked the meat in salt water, buttermilk, etc etc I could never get over the gamey taste... until this recipe! It is FANTASTIC! I soaked the meat overnight in cider and in BBQ sauce all day. Half of it I used turkey bacon and the rest regular. (regular was better, turkey wasn't bad) It was delicious!! Be very careful not to overcook it or it will be tough and not as tasty. Thick sliced bacon isn't necessary. FINALLY, I have a way of making venison that we can both enjoy. Thank you! ***What's better then grilled venison wrapped in bacon? Adding a slice of onion and wrapping it up with the meat. Yum.

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KC192

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jan. 10, 2007

Great way to grill venison-if you want to grill it. I have always disliked venison outside of stews, chili, etc- but this was actually pretty good. I did have to dip the meat in BBQ sauce, but my 2 boys and husband went back for seconds! Told me to make sure I make it again, so it is a winner in my book!

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Jan. 3, 2007

I made this with a tenderloin that was given to me - already sliced into medallions. I did everything else the recipe called for, but threaded the medallions onto skewers with a strip of bacon on one side. Grilled for a few minutes each side, and it was still great! I should've put a piece of bacon on both sides - some of the medallions were dry. But the flavor was just sooooo good!! We ate it all and could not leave the table, we were all wishing there was more somehow!!!

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debbieathome

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Reviewed: Dec. 12, 2006

This is out of this world!! A great new way to cook venison. I do not know how the cider takes the wild taste out of the meat, but I am suprised. I have tried everything. My so who thinks of Bambi, when I cook venison, loved it. Thanks for the recipe!!!

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