Friday, October 23, 2009
Bacon-Wrapped Herbed Venison
At the rate we're going, Brian's venison is going to be gone before bow season even ends! This was our 2nd attempt at a new venison recipe and, sadly, I can take very little credit for this. The entire concept was Brian's (which I believe he adapted from his brother). Kudos, men. It was fabulous. The only change I made to Brian's concoction was to add the thyme and pepper. And, in case you were wondering, this was even better cold the next day!
1 ½ venison backstrap (or any kind of steak)
½ lb bacon
Pre-heat the oven to 350°.
Lightly salt and pepper the venison. Wrap the bacon strips around each piece of venison steak and secure with a toothpick. Sprinkle with a touch more ground pepper and a dash of thyme.
Bake for 20-30 minutes, or until just slightly pink in the middle (or longer for a more well-done steak).
Source: Original Brian recipe, adapted from a concept by my brother-in-law.