Bacon Wrapped Grilled Venison Backstrap Roast

Recipe Rating:
 2 Ratings
Serves: 6
Prep Time:
Cook Time:

Ingredients

11/2 lb venison backstrap roast
3 slice pepper bacon, thick sliced
1/4 c soy sauce
2 Tbsp olive oil
2 clove garlic, minced
2 Tbsp worcestershire sauce
1 Tbsp rosemary, dried
1 Tbsp thyme, dried
2 tsp salt and pepper

The Cook

Sue Adame Recipe
x1
Full Flavored
McMinnville, OR (pop. 32,187)
fortheloveoffood
Member Since Apr 2011
Sue's notes for this recipe:
My husband loves to fish and hunt and the boys and I love the results that come off the grill! Venison is extremely lean so the bacon not only adds flavor but the needed fat as well.
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Directions

1
Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.
2
For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
3
Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
4
Remove from refrigerator 30 minutes prior to grilling.
During this time prepare the charcoal grill to med-high heat.
5
Wrap bacon around roast and secure with toothpicks.
6
Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
7
Move 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.
8
Remove from grill and let rest 10 minutes before slicing.
Comments

1-5 of 12 comments

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user Sue Adame fortheloveoffood - Jun 24, 2011
Sue Adame [fortheloveoffood] has shared this recipe with discussion group:
I Love Everything.....
user Sue Adame fortheloveoffood - Jun 24, 2011
Sue Adame [fortheloveoffood] has shared this recipe with discussion group:
Wild Game Cooking
user deb baldwin messinthekitchen - Jun 24, 2011
This looks wonderful Sue. Thanks for posting your recipe..
user Dan Hammond Hambone - Jun 26, 2011
Yum...I'll give this a shot. Plenty of moose and venison in the freeze and can't believe I've never tried wrapping in bacon. Thx for posting!
user Shelly Weirauch Ferguson shellymferguson - Nov 9, 2012
I tried this recipe and say it's Family Tested & Approved!

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