Bacon-Wrapped Venison Backstrap Roast
If you’re like me, you either have a freezer full of venison from last year’s hunting season or about to fill it up with this season’s harvest. My husband and son are avid hunters and we process our own meat which helps on the grocery bill and I love the guarantee there’s no added water, coloring, chemicals, or hormones. Backstrap is excellent cooked and served medium-rare but my family prefers medium.
Servings: 6 servings
- 1 2 pound venison backstrap or tenderloin roast (or pork tenderloin)
- 1/2 cup teriyaki marinade or Dales seasoning I used Moore’s teriyaki because it’s an Alabama-made product
- 8 to 10 slices applewood-smoked bacon center cut slices are not long enough, thick cut not recommended
Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.
Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade.
Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.
Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.
Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium. Let roast stand in the pan 10 minutes. I often put the pan under the broiler the last 3 minutes to be sure and get the bacon crispy.
Let the roast stand at 5 to 7 minutes. Cut roast on a cutting board and transfer to a serving platter.