Flamin’ Venison Backstraps

Grilled bacon-wrapped marinated venison backstrap


– Venison backstrap

– Worchester sauce

– Soy sauce

– Teriyaki sauce

– Thick-sliced smoked bacon

– Course ground pepper


Cover the backstrap with equal parts of each of the 3 sauces. Marinate at least an hour. Lay the bacon strips out flat, side-by-side, so the side edges touch. Remove the backstrap from the marinade and lay on the bacon. Cover the backstrap on all sides heavily with the course ground pepper. Wrap the backstrap with the bacon, securing with toothpicks. Grill on medium-low for about 40 minutes or until level of desired doneness has been obtained. Have water on standby for flare-ups from the bacon grease.

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