venison backstrap roast
pepper bacon, thick sliced
salt and pepper
1Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
2For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
3Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
4Remove from refrigerator 30 minutes prior to grilling.
During this time prepare the charcoal grill to med-high heat.
5Wrap bacon around roast and secure with toothpicks.
6Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
7Move roast to medium heat on the grill and continue to grill until the internal temperature reaches 140°F. This is for medium rare, any higher and the roast will be dry and tough.
8Remove from grill and let rest 10 minutes before slicing.