Deer Backstrap
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
venison
backstrap |
*
|
| 8 | slices |
bacon
about 1/2 lb |
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
black pepper
|
|
| 1 | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | whole |
venison
backstrap |
*
|
| 8 | slices |
bacon
about 1/2 lb |
|
| 15 | ml |
salt
|
|
| 15 | ml |
black pepper
|
|
| 5 | ml |
garlic powder
|
|
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.
