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Joined: Aug 2016
Posts: 535 Likes: 5
4 point
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4 point
Joined: Aug 2016
Posts: 535 Likes: 5 |
Thanks for the info guys. Cut the back straps in 3" pieces then pound the cut ends until they are around 3/4" steaks. The should be.about 6" wide. Get the grill hot. Kosher salt and fresh cracked black pepper. Bout 1 minute, turn 90°, then over. Take them off rare. Put a pat of butter on top and rest in a foil tent. You can cut them with a fork. Folks won't believe it's venison. Do you let it simmer on the grill in the foil or take it off? I appreciate all the ideas guys.
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