Mike Baisden's Maple Glazed Bacon-Wrapped Backstrap

Maple-Glazed Bacon-Wrapped Backstrap
Shared by our Field Staffer Mike Baisden. This recipe combines the rich flavor of venison tenderloin with crispy bacon and a mouthwatering maple glaze.

Ingredients:
2 venison tenderloins
8–10 slices of bacon
¼ cup maple syrup
2 tbsp Dijon mustard
1 tsp garlic powder
½ tsp black pepper

Preheat your grill or oven to 375°F. Pat the venison tenderloins dry and season with garlic powder and black pepper. Wrap each tenderloin with bacon slices, securing them with toothpicks if needed. In a small bowl, mix maple syrup and Dijon mustard. Place the bacon-wrapped backstrap on the grill or a baking sheet and cook for about 20–25 minutes, turning occasionally. In the last 5 minutes, brush generously with the maple glaze. Cook until the bacon is crispy and the venison reaches your desired doneness. Let it rest for a few minutes before slicing. Enjoy!