Wrapped in Bacon
By: Kenny Presnell
I was fortunate enough to harvest a nice little buck
from the Apalachicola National Forest this past hunting
season. I've cooked my meat several different ways. This
is one of my favorite venison recipes, and I'd like to
share it with you. It's easy to prepare and tastes
Portabella mushrooms (if available)
Spices: lemon pepper, seasoned salt, garlic powder, onion powder, Montreal Steak Seasoning, meat tenderizer.
For this hunting recipe, I took the backstrap, and
sliced in length-wise in a butterfly fashion. (Do not cut
it all the way through.) Place the backstrap over a bed
of bacon on aluminum foil in a roasting pan. Then
sprinkled spices on the bottom half of the backstrap.
Next, I started the layering process. First I placed one
stem of fresh rosemary (from our garden) lengthwise of
the back-strap. Then I began layering strips of onion,
bell pepper, and garlic. Next, fold over the top of the
back-strap. You may need to hold it together with
toothpicks until you finish adding the rest of your
spices to the top of the back-strap. Then you alternate
onions and bell pepper strips down the full length of the
top of the backstrap. Drape half strips of bacon
side-by-side down the width of the backstrap. At which
point, you can remove the toothpicks.
Close the foil up and around the backstrap making a tent with a wide base. Then close the foil at the top and ends. You want to keep the moisture and juices inside the foil. Finally, place the backstrap in the oven and bake at 250 degrees for at least 1 hour. Then check with a meat thermometer for an internal temperature of at least 155 degrees. Once the meat gets to this temperature, open the foil tent and change your oven to broil to allow the bacon to finish browning.
Remove from oven and place in a serving dish. Pour the juice over the top. Now youâ€™re ready to enjoy the best backstrap youâ€™ve ever tasted!
NOTE: These were the preferred seasonings that I had on hand at the time. As with most recipes, seasonings should be used that you prefer and in the amounts that you prefer. Because what makes a dish taste good to you is when it contains the ingredients that you like.
Do you have a great recipe? Share it!
Click below to see contributions from other visitors
to this page...
Venison Gumbo: Ingredients: 1/3 cup flour 1/3 cup bacon grease (or vegetable oil) 1/3 cup bell pepper, chopped 1/3 cup celery, chopped 3 garlic …
Even though Kenny and I live in sunny Florida, we do experience some cold weather from time to time. Whenever the temperature starts to drop, my taste …
Dove Wrapped in Bacon
This past weekend, Kenny joined his cousin and several other fellow hunters in a dove hunt in Gadsen County. It was a windy and rainy afternoon, but that …
Meatloaf is a favorite around our home because we tend to have plenty of ground deer sausage on hand. And if there are any leftovers, we can enjoy a tasty …
"Adventures of a Woman in the Woods"
What others are saying about our site: