Some people find it difficult to figure out what to eat when they are dieting–for example, the keto diet is popular these days, and it is a high-fat, low-carb diet–but, it is great for meat-eaters. Here is a recipe that is delicious for anybody and is also a great way to cook the venison backstraps in your freezer! It’s phenomenal with a side of garlic mashed potatoes for those who are not on the keto diet! (You can always substitute mashed garlic cauliflauer for a similar effect, though.)
Keep it simple with these four ingredients:
- 11 Strips of Bacon (Homemade Bacon is best!!!)
- 1 Venison Backstrap
- Kosher Salt
- Fresh Ground Black Pepper
And then…the recipe:
- Pre-Heat the oven to 375 degrees.
- You need to weave a Bacon Net. Yes, you read that right! See the photo above to get an idea of what it should look like. I leave a little bit of space in my Bacon Net to slightly cut down on the raw amount of bacon I use. If you want to tighten it up and get 12 or 13 bacon strips in there, by all means rock out with your bad self!
- Lightly season the backstrap with salt and pepper. The bacon will impart a lot of flavor but a base layer of flavor never hurts.
- Roll the seasoned venison backstrap in the bacon net. Place it on a baking sheet with the seam in the bacon net facing down.
- Bake the Bacon Wrapped Venison for 15 minutes. At this point carefully roll it over and insert a meat thermometer
.
- Finish roasting until you reach an internal temperature of 150 degrees. This will give you a perfect Medium. If you want Medium Rare roast it to 135 degrees.
- Let it rest for at least 5 minutes but preferably 10. This will let the bacon firm up just a bit more and ensure that the bacon wrapped venison backstrap is perfectly juicy!
TA DA! The end result will have everybody happy. Go for a spinach salad with ranch on the side to make sure you get your veggies, too!
