HOW TO MAKE BACON WRAPPED VENISON TENDERLOIN (BACK STRAPS)

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly offers a similar flavor profile.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains sweetness without alcohol, while white wine is often less expensive.

Trim the venison back straps, cutting them into pieces a little over an inch thick.

Inspect the meat and remove any silver skin from the wider part of the back strap.

Season the venison pieces liberally with ultimate steak and roast rub.

Wrap each piece of venison with thin cut bacon, covering as much of the meat as possible.

Secure the bacon in place with toothpicks, ensuring to use enough to hold the bacon.

Preheat the grill to 400°F (204°C).

Place the bacon-wrapped venison on the side of the grill, avoiding the direct heat.

Insert a meat probe into one of the pieces to monitor the internal temperature.

Close the grill lid and check the venison in about 3 to 5 minutes for doneness.

Ensure the bacon is fully cooked and monitor the venison to avoid overcooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens