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.
Pro Tip: I also like to place the roast on a wire rack first. It lets the bacon drip and the bottom of the roast gets crispier.