Ingredients:
- 1 whole Venison Backstrap, 2 lbs.
- 3 Tbsp. olive oil
- 1 Tbsp. Worcestershire Sauce
- 1 Tbsp. soy sauce
- 1 Tbsp. lemon juice
- 3 garlic cloves, minced
- 1/2 tsp. black pepper
- 1 tsp. dried thyme
- 1/2 tsp. dried parsley
- 1 lb. bacon, sliced
Directions:
- Be sure all of the silver skin is removed from the backstrap. You can trim the ends if necessary. Use these for venison kebabs later.
- In a small bowl, combine the olive oil, Worcestershire sauce, soy sauce, lemon juice, black pepper, minced garlic, dried thyme and dried parsley.
- Place the backstrap in a shallow dish or a large resealable bag. Pour the marinade over the meat, rubbing it and turning it over to be sure it’s everywhere.
- Close the bag tightly or cover the shallow dish. Marinate in the refrigerator for a minimum of 8 hours and up to 24 hours. Turn the meat halfway through marinating to be sure it’s well-coated with the marinade.
- When ready, remove the meat from the marinade and place it on a paper towel-lined plate to remove the excess moisture. Allow it to come up to room temperature while preheating the smoker.
- Wrap the deer in sliced bacon and secure with toothpicks. Preheat the smoker to 200 F, use the wood of choice.
- Once heated, place the backstrap directly on the grates. Smoke for up to 4 hours or until internal temp reaches 120 F to 135 F. Do not overcook.
- Remove from the smoker, tent with foil and allow to rest 10 minutes before slicing and serving.
