Bacon Wrapped Backstrap Food

BACON-WRAPPED GRILLED ELK BACKSTRAP

Steps:

• Preheat an outdoor grill for medium heat.
• Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
• Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.

BACON-WRAPPED BACKSTRAP

Steps:

• Preheat oven to 375 degrees. Melt butter in saucepan over medium heat. Add mushrooms and garlic, and saute until mushrooms are soft. Stir in parsley, lemon zest and breadcrumbs. Allow to cool completely.
• Season venison with salt and pepper. On a flat surface, lay half of the bacon strips out, leaving a bacon-width gap between each slice. Weave the other half of the bacon strips in an over-and-under or checkerboard pattern to create a woven bacon pattern. Place the backstrap on the center of the bacon. Spread the mushroom mixture on top of the backstrap. Bring the sides of the bacon up to the top and overlap to seal.
• Place the bacon-encased backstrap, seam side down, on a baking sheet. Place in the preheated oven for 10 minutes or until bacon is evenly browned. Check internal temperature with a meat thermometer. It should be about 120 degrees. Flip over to brown seam side and continue to cook until internal temperature is 135 degrees for medium-rare, 150 for medium and 165 or more for overcooked.
• Remove meat from oven, let rest for a few minutes to firm up bacon. Slice into 4 servings.

BACON-WRAPPED VENISON TENDERLOIN

Steps:

• Mix brown sugar, soy sauce, garlic, and Worcestershire together in a bowl until sugar is dissolved. Place tenderloin into a container with a lid or zip-top bag and pour the marinade over. Cover and marinate for at least 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove tenderloin and discard marinade. Wrap a slice of bacon around the tenderloin, starting at one end, and secure it with a toothpick. Continue wrapping bacon around the loin until it is covered and secured with toothpicks. Place on a broiler pan on the center rack of the oven.
• Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven, sprinkle with white sugar, and turn on the oven's broiler.
• Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so it doesn't burn. Remove from the oven and place on a cutting board. Let stand for 10 minutes. Slice with a knife between each strip of bacon so there are several pieces.

BACON-WRAPPED GRILLED ELK BACKSTRAP

Steps:

• Preheat an outdoor grill for medium heat.
• Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
• Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes, or to desired doneness.

SAUSAGE STUFFED BACON WRAPPED VENISON BACKSTRAP

Steps:

• Slice the backstrap in half but not all the way through creating a butterflied style strip.
• Fill backstrap with uncooked sausage down the full length of backstrap.
• Shake your favorite seasoning all over the inside and outside of backstrap.
• Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
• Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.