Barbecued Backbone
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Cut the backbone in front of the back legs and behind the front legs, you get a cut containing the best cuts of the venison, the tenderloin and backstraps. INGREDIENTS 1 venison backbone with tenderloin and backstrap YOUR FAVORITE MARINADE 1 (2-LITER) bottle Pepsi 1 quart Heinz distilled white vinegar 1 cup lemon juice 1 cup cooking oil 1/2 pound bacon Mix the Pepsi and the marinade in a large roaster. Place the backbone in the roaster and refrigerate for at least 4 hours. Mix vinegar, lemon juice and cooking oil in a spray bottle. Place the backbone on a hot grill. Place the bacon across the backbone and hold down with toothpicks. Cook over hickory chips and spray often with mix you made to prevent the meat from drying out.