Well, deer season is over pretty much everywhere and if you aren’t eating tag soup, you likely have quite a few hunks of venison in the freezer. While no one can deny how great backstrap-medallion steaks taste or how lovely Fourth of July is when those Bambi-burgers hit the BBQ grill, you just can’t beat a good ol’ fashioned venison roast. That is, unless you wrap that venison in bacon. Everything is better with bacon.
This post-season, bacon-wrapped venison roast recipe will have you, your family and friends coming back for seconds.
1 venison roast (3 to 4 pounds)
12 garlic cloves
1. Soak venison roast overnight in white vinegar.
2. Lay out bacon, using a criss-cross hatchwork.
3. Cut 12 small holes in the roast and insert cloves of garlic into the meat. Space the garlic accordingly so as to equally distribute the flavoring.
4. Carefully wrap the venison roast in the bacon.
5. Chop your potatoes, onions, and carrots. Place them in into the baking pan. Place the venison on top.
6. Cover and bake in oven at 325 degrees, for 2-1/2 to 3 hours.