Dinner with some good friends tonight. This recipe comes from a one Mr. Jakesbeard (covered on other NJ forums) over 10+ years ago. It was also published, him a chef hat/paper bag, in the United Bowhunters of NJ magazine. It is a house favorite and the best of the best.
pre-cook bacon - venison doesn't take long to cook
wrap two to 3 tenderlions, use thermometer and or tooth picks where needed. salt and pepper as desired.
138 degree thermometers that pop upon med-rare (sold on ebay) - not a must but worth their weight in gold on all venison cooking.
Finished result with the key ingredient: creamy horseradish sauce. Just before done grilling, yes only cook on grill for true good taste, add Creamy Horseradish Sauce. (if you buy just horseradish sauce it will be hot, look for creamy) - note for crunchier bacon pre-cook more.
And a special and surprising treat from our guests, was honored, a one of one wine, dedicated to former Hunterdon Co. Sheriff William Doyle (11/4/42 - 10/31/14)
Elk, Moose, Deer - All sorts of venison
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