Holy moly, this recipe is an explosion for your taste buds! You may not want to make backstraps any other way after this…
Ingredients:
1 1/2 lbs venison backstrap
8 slices beef bacon or turkey bacon
Salt and pepper to taste
1 tbsp olive oil
1 cup sliced mushrooms
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup beef broth
1 tsp fresh thyme (optional)
Directions:
Preheat oven to 400°F (200°C).
Season venison with salt and pepper, then wrap with bacon slices.
Sear in olive oil over medium heat until browned on all sides.
Transfer to oven and roast 10–15 min or until desired doneness.
In the same pan, sauté mushrooms and garlic until tender.
Add cream, broth, and thyme; simmer until thickened.
Slice venison and drizzle with sauce. Serve warm!
