This recipe is by far one of my husband’s favorites. I remember the first time I made this for him. I was so nervous to mess up this treasured cut of meat. But he loved it so much! I’ve now made this for friends and family. I hope you enjoy it too.

2 lb back strap
4 strips bacon
Salt
Pepper
2 tbsp steak seasoning of your choice

Prepare the venison back strap by seasoning it with salt and pepper. Generously season the meat with the steak seasoning you selected. Lay bacon pieces side by side on a cutting board, with the pieces touching one another, creating a basting layer for the meat. Lay the back strap on top of the bacon pieces and wrap them around it, securing with toothpicks. Trim remainder of each strip. Set aside bacon. Allow meat to marinate in the refrigerator for at least an hour.

Bring the back strap to room temperature 30 minutes prior to cooking.

Preheat oven to 350F. When ready to cook, heat a cast iron skillet on medium-high heat for about 3 minutes. Carefully add the bacon wrapped meat along with the extra bacon pieces. Cook the meat on each side for about 4 minutes. Once all sides are browned, place the entire skillet into the oven and cook for an additional 12 minutes. This will bring it to a nice medium rare.

Remove the bacon wrapped back strap from the oven and allow to rest on a cutting board, covered for 10 minutes. Carefully cut into medallions.

Take care to remember the number of toothpicks used, and remove them prior to serving.

Serve this with my sautéed Brussels sprouts and roasted garlic mashed potatoes for a wonderful fall time meal.

Enjoy!