Please drop, please drop, please drop!!!
I made bacon wrapped venison back straps today and my dog wanted in on the action. I cut the straps in half lengthwise so they were just a little bigger in diameter than tenderloins, soaked them in salt/vinegar solution for a couple days to drain out the blood, milk for a couple days for the remainder of the drain, and then a mix of brown sugar, Katsup, and BBQ sauce for a couple more. Wrapped them in bacon and baked at 375 for 45 minutes. From there I bumped the oven to 550 to crisp the bacon for about 7 minutes or so. Had one last week and froze the rest of the marinaded, uncooked straps for a later date. I thawed them out yesterday and made them for lunch a few minutes ago. One left, who’s game?