Smoked Backstrap

Smoked Backstrap

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:

1. 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.
2. In a small bowl, combine the olive oil, Worcestershire sauce, soy sauce, lemon juice, black pepper, minced garlic, dried thyme and dried parsley.
3. 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.
4. 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.
5. 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.
6. Wrap the deer in sliced bacon and secure with toothpicks. Preheat the smoker to 200 F, use the wood of choice.
7. 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.
8. Remove from the smoker, tent with foil and allow to rest 10 minutes before slicing and serving.