Venison is as organic as it gets! It also has less cholesterol than turkey and 50% less fat than beef. This tender venison roast is marinated in teriyaki marinade, then wrapped in bacon before roasting. Perfect for the last weekend of deer season in Alabama. Yum!
For my family, it is also drastically less expensive than beef because my husband and son are avid hunters and we have a deep freeze full of venison hamburger, sausage, tenderloin, and stew meat. I often mix one pound of ground venison with one pound of 80/20 ground beef because venison is extremely lean.
This week alone, I used the combination of ground venison and ground beef for meatloaf and shepherd’s pie.
If these reasons aren’t enough to sway you over to the wild side of the freezer, check out these 27 Benefits of Harvesting and Eating Wild Venison: A Look at Venison vs. Beef
I have to give my husband, Scott, photo creds for the above picture. He prepared this roast completely on his own, including wrapping the bacon and roasting it in the oven.
This roast was cooked to somewhere between medium and medium-well to suit me (the Queen of this domain), but the men in the house prefer it more on the medium-rare side. I recommend using a digital in-oven meat thermometer. It takes all the guess work out of reaching exactly the internal temperature you desire.
In case you didn’t know, the internal temperature will continue to rise about 5 degrees after you remove it from the oven, so, if you want your roast to end up at 150 degrees, take it out of the oven at 145 degrees.
The reason for letting it stand 10 minutes before slicing isn’t to let it cool down enough to eat. While cooking, the heat causes the juices to head toward the center of the roast. If you cut it immediately, you will lose all those juices. If you let it rest just a few minutes, it gives it time to reabsorb the juices making the roast juicier. Ok. Enough of the food science-I just love it, though!
Scott is preparing a roast for freezing. We use a FoodSaver vacuum sealer. It seems like it more than doubles the freezer life of the meat.
Cooking at our house is truly a family affair. Grayson has learned how to “bring home the bacon” from an early age-no limitations here!
I couldn’t resist throwing in a picture of my guys all decked out in camo. It’s an older picture (Grayson is now 18) but it shows how much fun they have being outdoors together.
I also love a good old-fashioned fish fry!
Click on the link below to print the recipe for Bacon-Wrapped Venison Backstrap Roast