If you're looking to impress your guests with a dish that combines the rich flavors of wild game and the irresistible crunch of bacon, look no further than this Bacon Wrapped Venison Backstrap Roast! This succulent roast is not only a feast for the eyes but also a delightful explosion of taste that will have everyone coming back for seconds. With just a few simple ingredients and an easy-to-follow method, you can elevate your culinary game and create a memorable meal that showcases the best of venison. Ready to tantalize your taste buds? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Wild Game
Serves: 4 servings
Ingredients
- 1 venison backstrap (about 2 pounds)
- 8 slices of bacon
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs (optional)
Instructions
- Remove the venison backstrap from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking and more tender meat.
- Preheat the oven to 425°F (218°C). Pat the venison backstrap completely dry with paper towels to remove any excess moisture.
- Season the venison generously with salt and pepper on all sides. If using fresh herbs like rosemary or thyme, finely chop and sprinkle them over the meat for additional flavor.
- Lay out the bacon slices slightly overlapping on a cutting board. Place the seasoned venison backstrap perpendicular to the bacon slices.
- Carefully wrap the bacon around the venison, ensuring each slice slightly overlaps the previous one to create a complete bacon covering. Secure the bacon with toothpicks if necessary.
- Heat olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Sear the bacon-wrapped backstrap for 2-3 minutes on each side until the bacon starts to crisp and turn golden brown.
- Transfer the skillet with the backstrap directly into the preheated oven. Roast for 15-20 minutes for medium-rare, or until the internal temperature reaches 130-135°F when checked with a meat thermometer.
- Remove from the oven and let the meat rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, ensuring a more tender and flavorful roast.
- Remove toothpicks, slice the backstrap against the grain into 1/2-inch thick medallions, and serve immediately. Optionally, garnish with fresh herbs or a light pan sauce.
Tips
- Bring to Room Temperature: Allow the venison backstrap to sit at room temperature for about 30 minutes before cooking. This step ensures even cooking and enhances the tenderness of the meat.
- Dry Thoroughly: Pat the backstrap dry with paper towels before seasoning. Removing excess moisture helps achieve a beautifully seared exterior.
- Season Generously: Don’t skimp on the salt and pepper! Season the venison liberally on all sides for maximum flavor. Fresh herbs like rosemary or thyme can elevate the dish even further.
- Perfect Bacon Wrapping: When wrapping the bacon, make sure each slice overlaps the previous one slightly. This ensures complete coverage and a deliciously crispy finish.
- Searing for Flavor: Sear the bacon-wrapped backstrap in a hot skillet for a few minutes on each side. This step locks in the juices and adds a wonderful depth of flavor.
- Use a Meat Thermometer: For the perfect doneness, use a meat thermometer to check the internal temperature. Aim for 130-135°F for medium-rare.
- Rest Before Slicing: Let the roast rest for 10-15 minutes after taking it out of the oven. This allows the juices to redistribute, resulting in a juicier and more flavorful roast.
- Slice Against the Grain: When it’s time to serve, slice the backstrap against the grain into 1/2-inch thick medallions for the best texture.
- Garnish for Presentation: Consider garnishing with fresh herbs or a light pan sauce to enhance the presentation and flavor of your dish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 0g
Protein: 52g
Fat: 25g
Saturated Fat: g
Cholesterol: 140mg
