Grilled Venison Backstrap

 

 

Ingredients

• 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
• 1 quart apple cider
• 1 1/2 pounds thick sliced bacon
• 2 (12 ounce) bottles barbecue sauce, your choice

Directions

1. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Garlic Alfredo Tilapia

Ingredients

• 4 tilapia fillets
• 2 tablespoons olive oil
• 1 tablespoon Creole seasoning, or to taste
•  
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 cup Alfredo sauce

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
3. Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
4. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Nutritional Information

Amount Per Serving  Calories: 435 | Total Fat: 35g | Cholesterol: 89mg