1st completely thaw out if frozen..
NOTE Venison cooks up very fast.. DO NOT over cook or it will be super tuff.. Venison is very very lean and does not have a lot of fat in it… DO NOT TREAT IT LIKE BEEF…. you SHOULD have some red left in the middle of it if you don’t you OVER COOKED IT…
then use a jaccard (like a meat pounder/tenderizer only this has knife blades so meat holds it’s shape I highly recommend you by one if you don’t have one already)
then put meat in a small bowl and pour some Zesty Italian Dressing on top to marinate
let it soak in a bit…
then get grill really hot… up to like 500 degrees
put meat on and sear… shut cover and leave on about a minute to two minutes…. turn meat over on grill then start brushing Sauce on top we used for this photo the “SWEET BABY RAY’S” BBQ Sauce this time….
ok now let it cook another minute and take off the grill (REMEMBER venison cooks different than beef.. it WILL have pink in it.. that is HOW it is supposed to be.. if it is dark your meat will not be as tender,… Venison has a very very LOW fat content (hence the need to marinate in the dressing or else it would dry out on you in a bad way on the grill)
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