devenhoward Recipe Reviews (Pg. 1) - (11656963)

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Grilled Venison Backstrap

Reviewed: Feb. 16, 2010
My first time cooking venison. I followed the advice of others and soaked in apple cider (apple juice) overnight. We used wood chips in the barbeque to give an added element of flavor. Be careful with flare-ups in the barbeque once the bacon fat starts melting. This was eaten by four people who had never eaten venison before and we were all nervous, but every one of us went back for seconds. TIP: You don't need nearly as much apple cider or barbeque sauce as the recipe shows... a cup or two of cider and half a bottle of barbeque sauce is plenty.
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