Remove the venison loins from the refrigerator 30 minutes before grilling and wrap with bacon. (Jenny Nguyen-Wheatley photo)
By Keith and Jeanne Mark
Serves: 2-3
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
- Venison loin (backstrap)
- Buttermilk
- Bacon
Directions:
1. Cut backstraps into chunks, and let them soak overnight in buttermilk. Pat venison pieces dry with paper towels. Allow meat...