Bacon Wrapped Venison


  • 2 venison backstraps, cleaned 
  • 1lb. bacon (thin)
  • 3 tbsp Casanova's Competition Rub


  • Pre-heat recteq to 350℉.
  • Trim the backstop of excess fat and silver skin, then cut into 1.5 inch thick medallions.
  • Season each medallion with Casanova's Competition Rub.
  • Line 2 strips of bacon on a cutting board, wrap up the medallion, and place on a cooking mat.
  • Repeat for the remaining medallions.
  • Cook for 30-35 minutes until the medallions register 135℉ and the bacon is crisp.