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Bacon-Wrapped Venison Backstrap
Recipe by:
JMed
Venison backstraps are marinated in a raspberry vinaigrette, wrapped in bacon and grilled medium rare.
Ready in 10 hours 30 mins
Added to favorites by 11 cooks
Ingredients
Serves: 6
- 2 pounds venison backstrap, cut into 1x2-inch chunks
- 2 cups milk
- 1 cup raspberry vinaigrette
- 1 pound bacon
- salt and pepper to taste
Preparation method
Prep: 15 mins | Cook: 15 mins | Extra time: 10 hours, marinating1.
Soak the venison chunks in milk 4 hours to overnight. Drain and discard the milk when done.
2.
Place the venison cubes into a resealable plastic bag and pour in the raspberry vinaigrette. Press out the air, seal, and refrigerate 2 to 6 hours.
3.
Preheat a charcoal grill for medium-high heat.
4.
Remove the venison chunks from the raspberry vinaigrette, and discard the remaining vinaigrette. Wrap each venison chunk with a piece of bacon and secure with a toothpick.
5.
Cook the venison until done to your liking, 10 to 15 minutes for medium-rare.
Other ideas
Venison is a lean and healthy red meat that is great for people trying to lose weight and/or build muscle. A 3 ounce portion of cooked deer meat contains 134 calories, whereas the same sized amount of beef contains 247 calories. Venison is easy to digest and is as free-range organic as it gets.
Last updated:
Mar 20 2013
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