Made venison cabobs from doe back-strap (tenderloin) the other night, and it turned out perfectly! The best cabobs I've ever had! I cut the back-strap into 2" chunks, cut some small red potatoes in half and steamed them for about 15 minutes, cooked up some bacon until it was browned, but still soft. Also quartered a medium onion and pre-cooked it in the microwave for about 2 minutes. Wrapped the potatoes and some mushrooms in the pre-cooked bacon, then assembled the cabobs with the venison chunks, onions, green pepper chunks, cherry tomatoes, bacon-wrapped potatoes and mushrooms. Cooked them on the grill (set at medium-low) for about 15-20 minutes, basting several times with garlic-butter & Italian seasoning. The venison was cooked medium-rare and was very
tender & juicy, while the bacon was well cooked, and the potatoes and onions were tender. The secret is to pre-cook those items that take a long time to cook on the grill (potatoes, onion, and bacon), and baste often to keep the venison juicy.
Served over herbed brown rice accompanied by a glass of Pinot Noir. M-m-m-m-m good!