At the rate we’re going, Brian’s venison is going to be gone before bow season even ends! This was our 2nd attempt at a new venison recipe and, sadly, I can take very little credit for this. The entire concept was Brian’s (which I believe he adapted from his brother). Kudos, men. It was fabulous. The only change I made to Brian’s concoction was to add the thyme and pepper. And, in case you were wondering, this was even better cold the next day!
Ingredients:
1 ½ venison backstrap (or any kind of steak)
½ lb bacon
kosher salt
pepper
thyme
Directions:
Pre-heat the oven to 350°.
Lightly salt and pepper the venison. Wrap the bacon strips around each piece of venison steak and secure with a toothpick. Sprinkle with a touch more ground pepper and a dash of thyme.
Bake for 20-30 minutes, or until just slightly pink in the middle (or longer for a more well-done steak).
Source: Original Brian recipe, adapted from a concept by my brother-in-law.
Mmmm yummy! I have one very similar to this in my blog but you marinate the meat in dressing for 24 hours to help take out some of the ‘gamey-ness’.
The addition to thyme sounds tasty!
Bacon + venision = ALWAYS GOOD!!!
Ooh I bet that’s good! I’m going to check it out right now!
Ohhh this looks awesome!!! I’m still waiting on a buck from my husband this year, but either way we still have tons of venison in the freezer from last year! Definitely trying this! Looks great!
We just finished up our venison from last year and we’re already making a big dent in this year’s! My poor husband is going to have to go hunting more. So sad for him