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Here is how to make an amazing bacon wrapped deer backstrap tenderloin.
With so many people working from home because of the rapid spread of the coronavirus, there’s no better time than now to brush up on your culinary skills. Since you’re at home anyway, why not cook up a storm and prepare the most sumptuous meal that’s worthy of the best restaurant in town? Enjoying a delicious home cooked meal can spare you the risk of catching the coronavirus from others.
If you’ve come to this page, then you love bacon and you also love venison. So I think it’s safe to say you’re probably going to like this recipe. Inspired by Malcom Reed of HowToBBQRight Youtube Channel, we want to show you how to make this bomb bacon wrapped deer backstrap and smoked venison tenderloin.
Bacon Wrapped Deer Backstrap Glazing
- 1/2 cup Soy Sauce
- 1/4 cup Molasses
- 1/4 cup Rice Vinegar
- 2 TBSP Brown Sugar
- 2 TBSP Honey
- 4 cloves minced Garlic
- 1 TBSP Sesame Oil
- 1 TBSP minced Ginger Root
- 1 finely diced Jalapeno Pepper
- 3 finely chopped Green Onions
Bacon Wrapped Deer Backstrap Tenderloin Recipe
- 2 Pieces of Backstrap
- 10 Slices of Bacon
- BBQ Rub
Take out 2 pieces of deer backstrap tenderloin, and a pack of bacon and let the meat warm up to room temperature for 20 minutes. During this time, preheat your BBQ.
While you're waiting for your meat to warm up, take this time to prepare the glazing according to the ingredients list above.
Season tenderloin with salt and pepper.
Wrap each piece of tenderloin with bacon making sure to cover the whole length of the tenderloin.
Place the bacon wrapped tenderloin in the BBQ. Insert BBQ Thermometer into the tenderloin and set an alarm for 125 degrees F (52 degrees Celcius).
Cover the BBQ and cook the tenderloin for about 30 minutes or until your BBQ Thermometer alarm tells you the internal temperature of the tenderloin has reached 125 degrees (52 degrees C).
Once the internal temperature has reached 125 degrees F (52 degrees C), liberally apply the glazing onto the bacon wrapped tenderloin. Make sure to cover all sides of the bacon wrapped tenderloin.
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Cover the BBQ and set an alarm for 130 degrees F (55 degrees C) on your BBQ Thermometer. This will take no more than 10 minutes or so.
Once your alarm goes off, your BBQ Bacon Wrapped Deer Backstrap Tenderloin is ready. Carefully remove them from the BBQ and let them rest for 10-15 minutes so all the juices in the meat can spread out evenly to give you a succulent tenderloin.
After resting, go ahead and slice up that tenderloin and get it in your belly! Enjoy.
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Inkbird IBT-4XS Bluetooth Wireless Grill BBQ Thermometer for Grilling with 4 Probes, Rechargeable Battery, Timer, Alarm,150 ft Barbecue Cooking Kitchen Food Meat Thermometer for Smoker, Oven, Drum
Bone Suckin' Sauce Bone Suckin' Original Seasoning and Rub, 5.8 Ounce
Amount Per Serving: Calories: 830Total Fat: 33gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 101mgSodium: 5616mgCarbohydrates: 93gFiber: 3gSugar: 80gProtein: 42g