Sue's StoryMy 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.
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.
About this Recipe
deb baldwin messinthekitchen - Jun 24, 2011
This looks wonderful Sue. Thanks for posting your recipe..
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!
Shelly Weirauch Ferguson shellymferguson - Nov 9, 2012
I tried this recipe and say it's Family Tested & Approved!