As I mentioned last week, my friend sent me home with a nice venison backstrap from the doe he took. Having only cooked venison once before I was eager to try it a different way. Last time I sliced it into medallions and seared both sides in bacon fat. This time I decided to season it with Prudhomme’s Magic Seasoning and wrap it in bacon before roasting it:
After unwrapping the venison, I cut off some of the remaining tough fat to minimize the gameyness. Then I wrapped it in about 6 slices of bacon:
After it was properly wrapped and seasoned, I roasted it at 265 F for approximately an hour. I checked the internal temperature and it was 147. Then I fired it under the broiler for a few minutes to brown the bacon. The bacon wasn’t fully cooked after 4 minutes, so I took it out, finished the bacon in the microwave and let the backstrap rest for about five minutes. The result looked like this:
The result was a delicious, tender, medium-rare backstrap, just delicious:
thenouveaujaeger 
Posted on November 11, 2016
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