Cooking Instructions

Mix the vinegar, salt, and sugar in a bowl until the salt and sugar are dissolved. Pack the sliced onion in a pint jar. Pour over the vinegar. Screw on lid and let set at room temperature for one hour. Refrigerate at least overnight, but the onions can be made up to a week in advance.

Coat the backstrap with Myron Mixon Big Game Rub or your favorite wild game rub.

Season the backstrap with your favorite wild game or bbq rub.

Place on a preheated 350-degree grill. Grill for 8-10 minutes, flip, and continue grilling until backstrap reaches desired doneness, or about 120 degrees internal temperature for medium-rare. The backstrap will continue to cook in the next step, so don’t overdo it on the first grill cook. While the backstrap grills, add the butter and garlic to a small cast iron pan and place on the grill.

Grill the backstrap to desired doneness.

Place the slider buns in an aluminum pan and place on grill. Brush with melted garlic butter.

Warm the buns on the grill and spoon over the warm garlic butter.

Remove the backstrap from the grill and loosely cover with foil. Rest for five minutes. Slice the backstrap into medallions.

Rest the backstrap, then slice into medallions.

Place the sliced backstrap into an aluminum grill pan and add sauce. Return the pan to the grill until sauce is heated through.

Serve by placing a sauced medallion on the bottom of a garlic butter slider bun. Then top the meat with with pickled red onions and the top bun. Serve as an appetizer or main course.

Sauce the sliced backstrap, then top with pickled onions.