Take the best cut of venison, wrap it in bacon, and you’ve got a meal that’s hard to beat.
The backstrap is already tender and full of flavour, but adding a layer of crispy, smoky bacon takes it to another level. Whether you're cooking it over the coals, in a skillet, or on the smoker, this is a no-fuss way to make sure your venison stays juicy while packing in serious flavour. Simple, satisfying, and guaranteed to impress—this is wild game cooking at its finest.
Thank you to Tony Palmer for sending in this recipe:
INGREDIENTS:
• 1 Venison Back Strap
• 2 Cloves Garlic
• Camembert Cheese
• Spinach Leaves
• 3 Asparagus Spears
• 1/2 Cup Jalapenos
• 6 Rashes Bacon or Pancetta
• Cracked Pepper
• 2 Tsp Salt
• 1 Tsp Paprika
• 2 Tsp Canola Oil
Method:
Pre-heat oven to 180 c
Take your Venison and slice lengthways to Butterfly the Back Strap.
Once Butterflied open up, crush 2 cloves of Garlic and spread inside back strap. Place 3 Asparagus spears along the Back Strap, add Spinach leaves and Jalapeños. Cut as much Camembert as desired and add along the Back Strap.
Sprinkle with salt and paprika. Once all ingredients are inside the Back Strap, carefully close it up and begin to wrap bacon or pancetta around the Back Strap.Once wrapped, use skewers or toothpicks to hold the bacon or pancetta around the Back Strap.
Drizzle Canola Oil over the Back Strap and sprinkle with salt and pepper.
Bake in pre-heated oven for 25 minutes at 180 c
Remove from oven, allow to rest and then slice into serving size portions along with your preferred sides.