Gander Mountain has been kind enough to periodically send us some hunting and fishing tips. Here's one on cooking venision from Elite Pro Staff member Keith Warren:
Recently, I learned of a new way to cook back strap. Although it may sound very unusual, it is out of this world. Here is how to do it. Cut back straps a full 2” thick and place them in your favorite marinade, I use Cajun Injector Garlic Creole. Usually it takes hours to marinate thick cuts of meat, but in a marinade canister by Tilia (manufacturer of the Foodsaver, www.foodsaver.com), it only takes 20 minutes.
Remove the marinated meat and drain excess liquid from the meat. Wrap cut of meat with bacon. Then sprinkle the upper side with garlic salt. Next, take pulverized freeze-dried instant coffee crystals and lightly dust the salted side. Allow to sit for 20 minutes or until the coffee resembles chocolate syrup. Then turn the meat over and do the same on the other side.Cook over a medium fire for six minutes per side for medium rare, longer for medium or well-done. I know this sounds odd, but it will be an unbelievable piece of meat. The garlic salt draws out the blood, and the coffee causes it to form a coating that will help the meat retain its moisture.With this recipe we have come up with a new family favorite -- just another way to enjoy a successful hunt. By the way, I am far from being considered a good cook. Just ask my wife. But with this recipe, it is hard to do a bad job.
Gander Mountain Elite Pro Staff Member and
TV Host of Keith Warren's Outdoor Adventures