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Bacon Wrapped Venison

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  • Danjohnston949
    commented on 's reply
    HorseDoctor, I Will Have to Read Up on Mr. Shaw❗️ All I Can Add to
    the Conversation at this Time Is That From the Late 40's Through the Late 50's I Was Raised on Venison and All of It Was Cooked and in Some Cases Cremated‼️ Mom Couldn't Have Been Wrong, Could She❓ Later In Their Meat Market Great Care Was Taken Not to Cross
    Contaminate Game, Pork and Beef❗️ Dan

  • jlazar
    commented on 's reply
    My neighbor just said tenderloin. It may be backstrap. I really don't know the difference other than they probably come from a different area of the deer. I will include a picture when I prepare it. I know it isn't very big.

  • HorseDoctor
    replied
    Danjohnston949 Hank Shaw has a pretty good synopsis on thrichina in wild game including info from the Center for Disease Control on human infection rates and the source of them. He mentions "a few stray reports" of it happening in deer yet no reports of human infection from eating venison. IMO: an extremely miniscule risk that I'll take. https://honest-food.net/on-trichinosis-in-wild-game/

    Leave a comment:


  • DeusDingo
    replied
    considering you have to eat the flesh of an infected animal to get trichinosis i think, for the most part, deer won't be much of a worry for that. not too many deer running down bears to feast.

    i think you have a good plan for cooking it. i would use a rub that is more beef/savory than pork/sweet, though.

    Leave a comment:


  • Danjohnston949
    commented on 's reply
    HorseDoctor, I like All About Your Cooking Suggestions With the Exception Of the Low Cooking Temp❗️ For Safety Reasons I Believe
    160*-165* Would Be a Better Alternative‼️ Dan

  • Danjohnston949
    commented on 's reply
    HorseDoctor, In a Word Trichinosis❗️ Venison is a known Carrier❗️
    From a Backyard Cremator in Fargo ND, Dan

  • Jerod Broussard
    commented on 's reply
    If he removed a bunch of silver skin it ain't no tenderloin.

    Most call it all tenderloin, rather than just loin. Hence why we need backstrap to be both technical and universal.

  • Henrik
    replied
    Hmm, are we really talking real tenderloin? I’ve cooked it many times. It is a delicacy, but it’s tiny. Just grill it over direct heat, it’s done in 2 minutes. Or am I missing something? I’m thinking of the acual filets.

    Leave a comment:


  • Dadof3Illinois
    replied
    I’ve always cooked it wrapped in bacon. But one of my deer hunting friends cuts it in 2” or so pieces and marinates it over night then grills it direct but on med-low. It’s only a little pink inside and very tender. Some of the best I’ve had!!!

    Leave a comment:


  • Jerod Broussard
    replied
    I cannot remember the last time I ate grilled deer backstrap that was not wrapped in bacon. I just remembered why, it never happened.

    Leave a comment:


  • jlazar
    replied
    Thanks much. I will cook it this weekend and let you know how it turned out.

    Leave a comment:


  • HorseDoctor
    commented on 's reply
    Danjohnston949 said: "We always Cooked it to the Same Temps as Pork for the Same Reasons‼️"

    With all due respect Dan, what reason would that be??? Over cooked venison loin should at least be a misdemeanor!!!

  • HorseDoctor
    commented on 's reply
    Troutman Totally agree with you! You just answered first while I was composing!!!

  • EdF
    commented on 's reply
    Thanks, Boss!

  • HorseDoctor
    replied
    Wife & I only eat venison a couple times a week (for the past 35 years) so take what I say with a grain of salt.

    Dry brine as normal. You will want to par-cook the bacon halfway before wrapping if you want the bacon crisp, otherwise the venison will be overcooked by the time the bacon is crisp. Personally I see no reason to go "low & slow" with venison, unless you like grilled liver. It's not tough, and you have little or no fat to render, so what do you expect to gain with low & slow? Bring it up to 120-125 in a 350-375 degree (or higher) smoke. Don't think I've never had a venison loin (or tenderloin) on the grill longer than 20-30 minutes. Reverse sear is a good approach! Let it rest for as long as it takes to get it to the table. Slice across the grain and serve hot. Treat it like a small piece of beef tenderloin, just don't expect it to taste like beef. It's venison! Cumberland sauce is traditional but I rarely use it. A little post cook dab of butter (or garlic butter) is much better! Embrace the mild, yet different, flavor of venison rather than try to camouflage it! Enjoy!

    Leave a comment:

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