Bacon-Wrapped Grilled Venison
Serves 2
Ingredients:
10-12 oz venison tenderloin (backstrap)
4-6 slices bacon
2 tablespoons water
2 tablespoons apple cider vinegar
1/4 cup soy sauce
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground ginger
Directions:
In a large resealable plastic bag, combine the seven marinade ingredients. Add the venison and turn to coat. Marinate in the refrigerator for at least 4-8 hours or overnight, flipping bag over once during the time. If you vacuum-seal the bag, you can reduce the marinating time if you want.
Remove tenderloin from fridge and discard marinade. Starting at one end, wrap a slice of bacon tightly around the tenderloin and secure with a toothpick. Repeat with the next strip, slightly overlapping bacon, until entire tenderloin is wrapped.
Heat a grill pan on the stove top to medium and grill bacon-wrapped tenderloin to your preference, turning to brown all sides and get bacon crispy all the way around. I think it took 6-7 minutes per side. Let rest for 5-10 minutes before slicing. I was aiming for an internal temperature of 150º at the end of the grilling. After it rested, the temperature was close to 160º.
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Parmesan Roasted Asparagus
Serves 2
Ingredients:
12-16 asparagus spears
1-2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
lemon juice, optional
Directions:
If desired, with a vegetable peeler, peel the outer skin off the lower 2/3 of each spear. Trim the spears by holding each end and bending until it snaps.
In a tray, toss the spears with the olive oil. Sprinkle with the remaining ingredients. Arrange asparagus on a baking sheet lined with foil. If desired, sprinkle with a little more grated Parmesan. Bake in a preheated 425º oven for about 10 minutes, depending on thickness of spears. Sprinkle with lemon juice just before serving.
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