We'll a couple of weeks ago I took my last backstrap out of the freezer to thaw for the evening meal. When I got home from work I trimmed all the silver skin and fat off the backstrap and cut it into about 3" chunks. I then sliced down the middle of the side of each piece about halfway to center and butterflied it open. I wrapped each one in bacon and salt, pepper & garlic on each side. Then I tossed them on the grill to cook until medium rare and they were awesome! Oh, and I also turned them up on the sides for a bit to cook the bacon to perfection. Sorry I didn't get any pictures of the finish product. I think I got too excited :chef
that looks great!! where was my invitation?? I have cooked them like that before just added a little olive oil to meat. great job.
9dawgs, That's a pretty platter fixin' to go on the grill. Glad you are a member of the RARE VENISON CLUB. We wrap tenderloins in bacon and usually broil them to about med. rare. Can't be beat!! Treefarmer
Bacon makes everything taste better!
