Venison Backstrap Bacon Bites
This is a simple Backstrap recipe that can be cooked on a smoker or grill (we cooked it on the Big Green Egg). Venison tends to be a very lean meat that exhibits little fat. Over cooking it can result in a tough piece of meat. So, you need to add moisture! For this recipe we chose bacon! Who doesn't like bacon? Give the recipe a try; it had amazing taste and was juicy!
· 2 lbs. of Venison Back Strap Butterflied
· 4 TSP. of Meat Church’s Fajita Seasoning
· 1 lb. of thin sliced bacon
· 1/4 Cup of BGE Mop Sauce
For this recipe I first cooked the bacon briefly so it was just starting to get crispy. I did not want to put the bacon on raw because the venison may have gotten done quicker.
Cook the bacon so that it is still limp. Let it cool so you can handle it. Season the venison with the Meat Church Seasoning. Wrap the venison in the bacon and place a toothpick through both the venison and the bacon. I heated up my Big Green Egg to 300 degrees on direct heat. I placed the meat into the Egg and cooked until 135 degrees or until your desired doneness. Just prior to removing I mopped on the BGE Mop Sauce to finish. Plate and enjoy!
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