- May 9, 2010
- 418
- 426
A coworker gave me a couple Venison backstraps and some steaks. I've never cooked Venison before. Any tips? He suggested to me hot grilling the backstraps and cooking to no more than medium rare. He said I could use some Allegro marinade for it too, or just sprinkle with Himalayan pink salt and pepper. I'm curious to know what you all do for it. I'll be cooking this on my Kamado Joe Classic btw. Thanks.