Garlic Roasted Venison Backstrap Wrapped in Bacon Skin
We cured and sliced another batch of homemade bacon a week or so ago and I found myself in possession of a really nice sheet of pork skin. We cure and smoke our bacon with the skin on, but sometimes take it off in one sheet before slicing the bacon. This results in a piece of porky goodness that has a very thin layer of smoked bacon fat on the inside.
1 full venison backstrap, trimmed and cleaned
1 sheet of bacon skin from homemade bacon. If you have never made your own bacon, try it. Mass produced bacon pales in comparison.
8 garlic cloves, peeled and slightly smashed
3 tablespoons Allegro Marinade
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried rosemary
Fresh-cracked black pepper
6 feet of butcher's twine, cut in half
Begin by cutting the backstrap into two equal halves. Season both well and lay the crushed garlic cloves evenly spaced over the bottom roast.
Begin by making a loop around one end of the roast, tie tightly with butcher's twine, looping and tying down the length of the backstrap. Wrap the bacon skin around the tied roast and tie it in the same way, leaving only the ends of the backstrap exposed.
I roasted the backstrap in a 350 degree oven. This one took about an hour, but times will vary depending on weight and thickness of the backstraps. A remote thermometer that allows you to monitor the internal temperature of the meat without opening the oven door comes in really handy for this one. You want to take it to 130 for rare or 135 for medium rare. The roast will rise another five degrees or so as it rests.