Bacon Wrapped Grilled Venison Backstrap Roast

Sue Adame


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.

★★★★★ 2 votes
2 Hr
30 Min


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


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.

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