With Deer Season coming upon us, it’s time to start planning what to do with the meat from your hunt. These tasty treats are something great to make up with one of the back straps that you get from your deer. A muscle getting little use on the animal, it’s a very tender and delicious piece of meat from your animal.
- 2 lbs Deer Backstrap meat
- 2 lbs Bacon, Strips cut in half
- 2 Cups Brown Sugar
- 1 Cup of your favorite BBQ Sauce
- 2-4 Cloves of Garlic, Minced
- 2 Tablespoons Worchestershire Sauce
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Olive Oil
- Thoroughly poke the meat with a fork to give it plenty of holes for the marinade to get into. Cut the meat into about 1-1/2 inch cubes. This is a good time to put your toothpicks into a cup of water, this will help them from burning or igniting on the grill.
- In a large zip lock bag, add the Worcestershire Sauce, Apple Cider Vinegar, 1/4 Cup of Brown Sugar and Olive Oil, then as much minced Garlic, Salt and Pepper as you want. Close the bag and rub the marinade into the meat for 2 minutes then put in the fridge. (Let this marinate at least half hour but making this one night and letting it sit in the fridge until the next night is best.)
- Remove the meat when ready and get rid of the remaining marinade.
- In a large bowl, add Brown Sugar. In another bowl, mix up 1/2 cup of BBQ sauce with some water. You’ll want this to be somewhat thin, almost the consistency of tomato soup, so depending on what you use, you may need to mix a little bit of water in.
- Put the meat in the BBQ Sauce bowl and mix thoroughly. Take the bacon and rub both sides thru the Brown Sugar.
- Take a piece of meat and warp with one piece of bacon then use a toothpick to secure it all together.
- You can do these on the grill on a Medium High Heat for about 10-15 minutes turning every few minutes, just watch for grease flare ups. You can also do these in a 400F degree oven for about 15 minutes, flipping once halfway through. Cook until the bacon is crisp.