VENISON BACK STRAP

INGREDIENTS:

 

1/2 Venison loin strap from a very young deer, sliced 1/4 inch thick
1 stick butter
1 teaspoon salt - to taste
1/2 cup Worcestershire sauce
1 teaspoon freshly ground black peppercorns - to taste (Tellicherry)
Meat tenderizer (Sauer's or Adolph's brand)
Wild Bill's Meat Rub

Slice the venison loin strap; country folks call it "back strap" around here about 1/4-inch thick.  Sprinkle Wild Bill's Meat Rub and Sauer's Meat Tenderizer on both sides of venison and let rest for 30 minutes or more coming up to room temperature.  Melt one (1/4 pound) stick of butter in a sauce pot and add 1/2 cup of Worcestershire sauce blending together.  Heat gas or charcoal grill and have rack about three or four inches from the coals and/or flame.  Dip the venison loin strap slices into the melted butter and Worcestershire sauce and place loin strap on grill.  Sprinkle salt and black pepper on venison and grill 2 minutes.  Brush venison with the butter and Worcestershire sauce and immediately turn venison over and brush again with the sauce mixture.  Cook 2 minutes longer. Venison should be medium-rare.  Adjust cooking time depending on the temperature of your grill. 

YIELD:  4 or more servings