On the Grill Recipes

Thought Id Start up Different Topics that way we can kinda keep things seperate on how things are cooked.

Post Your Grilling Recipes Here

BACKSTRAP FILLET'S
FOR THE MARINADE

1/3 cup worcestershire sauce
1/3 cup dry red wine
3 TBS. olive oil
2 TBS. balsamic vinegar
2 cloves garlic, pressed
2 tsp. dried oregano
1 fresh serrano chile, seeded and finely chopped
freshly ground black pepper
8 venison backstrap fillets, about 1" thick

Combine all the ingredients for the marinade in a shallow container and mix well. Place the venison fillets in the marinade, cover, and refrig. for 2 to 3 hours,turning once or twice.

Start the charcoal put the cooking grill in place so it has a chance to heatup throughly before you grill the meat. At the same time as you start the coals, remove the venison fillets from the refirg
and allow to come to room temp.

When the coals have reached the white hot stage and are evenly covered with a fine, white ash,
arrange them in an even layer with the sides touching. Back in the kitchen, place the marinated fillets on a platter, ready for the grill, and dust with additional freshly ground pepper on both sides.

Position the fillets directly over the coals and cook approximately 3 min. turn the fillets once, using a thin bladed spatula or tongs and cook an additional 3 mins. serve hot off the grill.

This is my favorite venison dish.
Rub garlic, black pepper and seasonig salt on venison chops. Then put in a ziplock bag for a couple of hours. Next pour in a can of coke and a couple drops of worchester sauce and let sit over night. Next throw them on the grill and enjoy.