Posted By: GomerPyle
Weekend Grilling - backstrap edition - 06/11/18 01:30 PM
Sometimes, the best meal is the simplest........did this the way I mentioned in the other backstrap thread: both brushed with EVOO. 1 simply had kosher salt and fresh ground black pepper. The other one was lightly dusted with Montreal steak rub (I've decided, however, that I prefer the salt/pepper over the rub, so that's how I'll be doing it in the future.)
I did not marinate this in anything or do anything else fancy with it. Simply thawed it out, patted it dry and then prepped it with the above. Absolutely incredible. Tender, juicy, great flavor. Anyone who thinks venison is "tough" or "gamey" has been eating venison that is either overcooked or improperly butchered......or both.