What you need:
- 1 venison backstrap (loin) – silver skin removed
- 1 cup marinade – i.e. Moore’s, Dale’s
- ¼ cup olive oil
- 1 tbs. minced fresh garlic
- Juice from ½ fresh lemon
- 2 tbs. coarsely ground black pepper
- 1 tbs. rosemary
- 1 lb. thin sliced bacon
Directions:
- Mix marinade, olive oil and all seasonings in a gallon Ziploc bag or a container with a lid.
- Place meat in marinade and place in refrigerator for six hours.
- Remove meat from marinade and completely wrap meat in bacon using toothpicks to hold bacon in place.
- Let meat come to room temperature.
- Cook on medium-hot charcoal fire.
- Turn meat when bacon on top begins to sweat and bacon on the bottom has turned brown (approx. five minutes depending on temperature of fire).
- Use meat thermometer. Take meat off grill when it reaches 160 degrees in center (medium).
- Slice and serve.
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