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Team Fitzgerald Recipes
All Categories  >  Venison / Beef
Bacon Wrapped Whitetail Backstrap Steaks
Ingredients
• One or two whole Whitetail Backstraps (back loins) - can substitute other venison such as: mule deer, antelope, elk, etc.
• 1 Pound Bacon per whole backstrap
• Salt and/or Garlic Salt
• Pepper
• Other favorite seasonings - we recommend Son-In-Law Horseradish Seasoning, available at www.teamfitzgerald.com
Directions
Cut each Backstrap into half inch flat steaks.

Salt/Garlic Salt and Pepper (or desired rub made for beef - not poultry or pork) the steaks, then wrap in bacon - one to two pieces of bacon per steak. Use toothpicks to hold the bacon on.

Put more pepper (desired amount) on outside of bacon wrapped steaks.

Pre-heat gas/charcoal grill or oven to 325°F.

Place bacon wrapped backstrap steaks on grill – flipping every few minutes, until the bacon/backstrap is cooked to desired internal temp (rare, med rare, medium, well, etc).

Should cook to well done in approximately 15 mins or less, depending on grill/oven type and thickness of steaks.

Enjoy!

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