Wild Game Recipe – Misty’s Peppered Maple Bacon Wrap Backstrap


1- Backstrap
3- Minced Garlic Cloves
3- Large Minced Shallots
4oz- Worcestershire Sauce
2- Tablespoons of Brown Spice Mustard

1-Package of Peppered Maple Flavored Bacon.

2-Tablespoons of Olive Oil


Step 1: Lay the backstrap on a large cutting board slicing straight down the middle of the backstrap (lengthwise) cutting all the way through except the last quarter inch.

Note: Now you have two half shaped moons connected on the end by quarter inch the interior length of the backstrap.

Step 2: Start cutting the length of the backstrap at the quarter inch point slicing the meat and rolling the backstrap out. Continue this until you have laid the back strap all the way outflat. As it should look like a quarter inch flat rectangular sheet of flat backstrap.

Note: Your basically reverse unrolling meat with a knife using unroll a cinnamon roll

Step 3: In a sauce pan at medium heat sauté the garlic, shallots with olive oil until the onions become soft. Then add in the Worcestershire sauce, brown mustard and mix.

Step 4: Pour the sauce over the flat backstrap evenly and roll the backstrap up like a cinnamon roll is rolled. Wrap in plastic wrap and refrigerate for 24 hours.

Step 5: Remove the backstrap from refrigeration and start wrapping the bacon around the end of the backstrap overlapping each end of the bacon and securing when necessary with a toothpick. Continue this until you have completely wrapped the backstrap with back. Preheat the oven to 350 and bake the backstrap on the center rack for 20 mins or until the center reaches 130 F. Then turn on the broiler and put the backstrap on the top rack rotating the backstrap every 3 mins until the bacon is fully cooked.

Remove, slice, and serve

May 28, 2016 | Category: Blog, Deer hunting, Recipes | Comments: none


Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload the CAPTCHA.