Most folks will tell you that there is nothing better than venison backstrap on the grill, and I think they are right. This venison backstrap recipe is as simple as it is fantastic! All you really need is some venison and some bacon and you are in business.
Ingredients
- 1 1/2 pounds of venison backstrap
- 10 slices of bacon
- salt
- pepper
- garlic powder
- skewers or toothpicks
Directions
Prepare backstrap for cooking and pat dry. Cut backstrap into bacon-width sized pieces, about 1 1/4 inch slices. Wrap each backstrap fillet with a single slice of bacon and then toothpick or skewer the bacon in place. I prefer to put fillets on skewers because 3 or 4 of them will fit on a skewer and it makes the mini-steaks easier to handle on the grill.
Season with salt, pepper and garlic powder to taste. Grill bacon-wrapped fillets over medium-high heat for about 6 minutes per side, then let sit for 5 minutes before serving. Alternatively, this venison backstrap recipe can be also cooked in the oven broiler at 450-500 degrees for 6 minutes per side.