We all have our “staples” when it comes to our go-to wild game recipes. However I’m always looking for new ideas or alternate routes to prepare and cook my venison. A few months ago, the grill was temporarily out of service, which led me to seek out a new way to cook dinner that evening. The end result was very delicious!

Ingredients:

• 1 venison backstrap

• Dry rub of your choice (I went with a sweet mesquite seasoning)

• 1 lb of bacon

• Red bell peppers

Preparation:

1. Either butterfly or cut your venison backstrap into strips/filets. This can be done with it whole, but please account for longer cook times if so.

2. Season your filets with the dry rub of your choice. For optimal seasoning and flavor, allow your meat time to rest and warm closer to room temp following seasoning.

3. Bacon wrap each filet. I am not the best at bacon wrapping technique, and typically utilize toothpicks to assist in keeping the bacon in position.

4. Optional: slice one red bell pepper.

5. Place bacon wrapped filets and sliced red bell peppers in a pan or cast iron skillet of appropriate size.

6. Preheat oven to 375 degrees.

Cooking:

1. Bake bacon wrapped filets and peppers in the same pan at 375 degrees for 10-15 minuets, or until desired internal temp is reached. Keep in mind, these will go to the cooktop after this to sear the bacon. So account for additional cook time. I pulled the pan once the venison was 120-130 degrees internally.

2. Remove pan/skillet from oven and place on the cooktop at medium to high heat. Cook until bacon is seared to your liking, rotating frequently. If you are cooking with the peppers, allow the bacon grease time to really sauté those peppers!

3. Remove from skillet, and let rest for a few brief moments before you serve.

Eat Up!

Now enjoy with your favorite sides! Pictured in the photo below are garlic mashed potatoes, and low-carb Mac-and-cheese! Roasted broccoli and cous-cous is also a favorite with this meal.

Enjoy!

-Sam Thrash, Fall Obsession CEO