An easy recipe for venison backstrap is to cut it lengthwise into 3 equal
strips. Season to taste (we use salt, pepper and garlic powder) then roll each
strip up, circle with a slice of bacon and secure with a toothpick. What you
should have will look like a filet mignon and after you grill it rare over
coals will taste twice as good.
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Per serving: 444 Calories; 37g Fat (76% calories from fat); 23g Protein; 3g
Carbohydrate; 64mg Cholesterol; 3341mg Sodium
