Deer Backstrap
Submitted by angelsmom
Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minY’all, if you’ve got a deer backstrap sitting in the freezer from last season, this is the way to cook it.
Slice that tender loin lengthwise into three strips, season it simply with salt, pepper, and garlic powder, then roll each strip into a tight spiral and wrap it with a slice of bacon.
Secure it with a toothpick and you’ve got something that looks exactly like a filet mignon. Throw these on a hot charcoal grill and cook them rare.
The bacon renders and crisps while basting the lean venison in smoky fat. Pull them off the heat while the center is still rosy and you’ll forget you’re eating wild game.
Pro Tips
- Cook rare to medium-rare only. Venison backstrap is ultra-lean and dries out fast past medium
- Let the meat rest 5 minutes after grilling so the juices redistribute
- Use thick-cut bacon so it doesn’t burn before the venison finishes cooking
- If you don’t have a charcoal grill, a screaming hot cast iron skillet works too
Ingredients
Directions
An easy recipe for venison backstrap is to cut it lengthwise into 3 equal strips.
Season to taste (we use salt, pepper and garlic powder) then roll each strip up, circle with a slice of bacon and secure with a toothpick.
What you should have will look like a filet mignon and after you grill it rare over coals will taste twice as good.
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