Simple Bacon Wrapped Venison Backstrap Recipes

SIMPLE BACON WRAPPED VENISON BACKSTRAP

Simple Bacon Wrapped Venison Backstrap image

Recipe by The Pioneer Chicks

Provided by Alexa Lehr

Time 13h40m

Number Of Ingredients 5

Ingredients

2 lbs. venison backstrap
4 slices organic, non-GMO bacon
2 T. all-purpose herb seasoning
1/4 cup Bragg's organic vinaigrette
salt and pepper to taste

Steps:

Pat the backstrap dry with a piece of paper towel. Sprinkle on the seasoning and rub it into the meat.
Place the seasoned backstrap in a glass container or heavy duty bag. Add the vinaigrette and massage the vinaigrette into the meat. Let the meat set in the marinade for 12-24 hours in the fridge.
About 20 minutes prior to cooking, remove the backstrap from the fridge and let it come to room temperature.
Preheat the grill using medium heat. While the grill is preheating, wrap the bacon slices around the backstrap, using toothpicks to secure the bacon on.
Decrease the grill heat to medium-low and place the backstrap on the grill. Grill for 8-10 minutes, depending on the thickness of the meat. Turn the backstrap onto its other side and cook for 8-10 more minutes.
Use a meat thermometer to see if the internal temperature of the backstrap reads about 135°F. If it doesn't roll the backstrap onto a third side and continue cooking.
Once the backstrap reaches the correct internal temperature, remove it from the grill and place it on a plate. Cover the backstrap and let it set for 15-20 minutes.
Once the meat has set, you can cut it into slices. Serve and enjoy!

GRILLED, BACON WRAPPED VENISON BACK STRAP

Grilled, Bacon Wrapped Venison Back Strap image

Make and share this Grilled, Bacon Wrapped Venison Back Strap recipe from Food.com.

Provided by matthew.benigni

Categories Deer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
1/4 cup sherry wine vinegar (or cider vinegar)
2 tablespoons diced shallots
1 tablespoon crushed black peppercorns
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon cayenne pepper
24 ounces venison steak (back strap or tenderloin)
1 lb pepper bacon

Steps:

Combine all ingredients except the bacon in the marinade. Let the venison marinade over night.
Half cook the bacon and then wrap each steak.
Grill to your liking.
Of course, you never want to overcook venison.

Nutrition Facts : Calories 1095.5, Fat 96, SaturatedFat 24.3, Cholesterol 222.1, Sodium 1615.9, Carbohydrate 3.7, Fiber 0.7, Sugar 0.1, Protein 52.9

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