bacon wrapped grilled venison backstrap roast

Name: Bacon Wrapped Grilled Venison Backstrap Roast
Prep time: 2 h
Cook time: 30 min
Yield: 6
Ingredients: 11/2 pound(s) venison backstrap roast; 3 slice(s) pepper bacon, thick sliced; 1/4 cup(s) soy sauce; 2 tablespoon(s) olive oil; 2 clove(s) garlic, minced; 2 tablespoon(s) worcestershire sauce; 1 tablespoon(s) rosemary, dried; 1 tablespoon(s) thyme, dried; 2 teaspoon(s) salt and pepper

(2 RATINGS)

121 Pinches 2 Photos

Sue Adame

McMinnville, OR

Updated on Jun 24, 2011

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.

Rate

prep time 2 Hr

cook time 30 Min

method ---

yield 6 serving(s)

Ingredients

11/2 pounds venison backstrap roast
3 slices pepper bacon, thick sliced
1/4 cup soy sauce
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons worcestershire sauce
1 tablespoon rosemary, dried
1 tablespoon thyme, dried
2 teaspoons salt and pepper

How To Make bacon wrapped grilled venison backstrap roast

Step 1

Rub roast with olive oil. Sprinkle all sides with salt, pepper, rosemary and thyme.

Step 2

For Marinade: Mix together the soy sauce, 2tbsp olive oil, garlic and Worcestershire sauce.
Step 3

Pour marinade over roast in glass baking dish. Cover. Let marinade 2-5 hours in refrigerator.
Step 4

Remove from refrigerator 30 minutes prior to grilling. During this time prepare the charcoal grill to med-high heat.
Step 5

Wrap bacon around roast and secure with toothpicks.
Step 6

Spray BBQ grill plates with non stick spray. Sear roast 3 minutes per side.
Step 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.
Step 8

Remove from grill and let rest 10 minutes before slicing.
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